Did you know we also do pork by the whole or half?
On average, after cutting/wrapping and fees the total cost is around $5.50/lb on the hanging weight. The hanging weight is the weight after it is butchered, but before it is cut and wrapped. The final cut and wrapped weight is around 75% of the hanging weight. Therefore, the total cost is roughly $6.45/lb take home weight (includes cure). Weights will vary from one animal to another. If you would like cured products (ham and bacon), it is $1.00/lb, about 26 pounds per half. Each half requires 2-3 cubic feet of freezer space.
The pork will be cut, wrapped, boxed and frozen by the meat shop a few days after harvest. Cured products take around three weeks to be completed by the meat shop. You will work directly with the meat shop to determine the best way to cut and wrap the pork for you and your family.