Reserve your half pig share for Fall 2020.
A half pig share is a wonderful way to stock your freezer with the highest quality, pasture-raised pork for the year. You'll take home somewhere between 60-90 lbs of pork, depending on the weight of the pig, and your selection of cuts and oddments.
NB. This deposit reserves your pig share--the final cost of a half pig ranges from $550-$700, the remainder of which you'll pay when you receive your share.
A half pig will give you roughly:
- 8 lbs of Shoulder, for roasts or ground for sausage
- 7 lbs of Picnic, for roasts or ground for sausage
- 13 lbs of Loin, for rib & loin chops (about 13 chops); or for loin roasts & tenderloin
- 1 racks of Spare Ribs, ~2 lbs
- ~8 lbs of Belly, can be smoked for bacon or left fresh
- ~15 lbs of Leg, which can be smoked/cured for ham, ground for sausage, or left uncured for roast or steaks
- 8 lbs of Trim, which can be ground for sausage
- 4 lbs of Hocks, which can be smoked, fresh, or ground for sausage
6 lbs of Fat, which is great for home-rendering and using in cornbread, roasted veggies, and cooking your eggs
18 lbs of bones, head, & trotters, which are great for use in stocks (and for less-well known dishes like Coppa di Testa (Italian headcheese))
What's the total cost?
The total cost per pig varies from about $600 to $700, depending on the weight of the pig and the cuts you select. This works out to about $7.75/lb (yield weight).
For more info on price & weight visit our FAQ page.
How do you arrive at the cost?
The cost is a combination of the hanging weight of the pig, plus the slaughter and butchery costs. The hanging weight of the pig is the weight of the pig after slaughter.
For half pigs, we charge $4.75/lb for the hanging weight of the pig, which is roughly 100 lbs. So, the cost of the pig itself is about $475.
The slaughter is $80 per pig, so $40/half, and the butchery and curing costs work out to between $100-$150 per pig, depending on which cuts and cures you prefer.
So, $475 (pig) + $40 (slaughter) + $125 (processing) = $640.00
What is the volume of a half-pig share?
If you want all the oddments (bones, head, trotters, fat, etc.) along with the classic cuts, you’ll want to have about 3.5 cubic feet of freezer space (which is about the entire interior of the freezer on a top-mounted freezer-refrigerator). 1 cubic foot is about the size of a milkcrate. If you don’t plan to take the oddments, 3 cubic feet should be plenty of freezer space.
When do I get it?
Our pigs will be slaughtered and butchered in October and you'll get your meat in mid-November to early December (depending on your location). We'll be in touch with you this summer to schedule specific pickup dates in Portland, Eugene & Seattle.
If you have any other questions, check out our FAQ page or send us an email at firstname.lastname@example.org.