The Whole Hog
Get ready to stock up with healthy, locally raised pork!
You purchase the live pig from us, we deliver it to the processor, and in about two weeks you pick up your meat in the cuts of your choice! (If it’s more helpful we can pick it for you and you can come to the farm in Fredericksburg.)
Buying a whole hog has several benefits:
First, you get to freezer shopping for dinner instead of trekking to the grocery store.
Second, you lock in your price which seems to be increasingly beneficial.
Third, you get to choose what goes in or on your meat. When you have your meat processed at Bernhard's you can tell them exactly what seasonings you want to use (or leave out!).
No msg? No problem?
Allergic to black pepper? Skip it!
There are several processors available here:
Bernhard’s in Ingram
Harvest House in Johnson City
Dutchman’s in Fredericksburg
*Please note that most processors are happy to process by “halves”. So, if the whole hog sounds like too much, bring a family member or friend and split the cost and benefits!
Need a few more details? Here’s a list of definitions, explanations, and some examples of how it works.
Live Weight- this is what the animal weighs on the farm when we load it in the trailer.
Hanging Weight-This is what the carcass weighs after the animal has been harvested, cleaned, and hung up for cooling. It is usually about 60-70% of the live weight depending on the processor. Example: For a 300 lb hog, the hanging weight would be about 210 lbs.
Finished Product- The amount of meat, organs, and/or fat that you take home from the butcher. Usually this is about 75% of the hanging weight. Example: From a 300 lb animal, 210 lb hanging weight, the finished product would be around 160 lbs.
When you buy custom meat you'll have a relationship with two people- the farm, and the processor. Here's a breakdown of the respective costs.
Live Oak Creek Farm- You pay us $3.50/lb live weight. For example, if you purchase a 300 pound animal and the price is $3.50/lb you would pay us $1050.
Bernhard’s Processing (or the processor of your choice- check with them for their pricing). If you use Bernhard's, you can choose your own seasonings. This is a huge plus if you or a family member struggle with food allergies.
Slaughter fee $80
$1.05/lb on the hanging weight if you are getting all fresh cuts OR
$1.15/lb on the hanging weight if your are choosing any smoked products
If you choose link sausages there is an additional charge of $2.45/lb.
Vacuum sealing is available for $1/lb on sealed product.
Examples:
If you purchase a 300 pound hog and get all fresh cuts of meat (make your own nitrate free bacon!), keep the organs and fat so you can make your own sausage and render down your own lard….You’ll get about 180 lbs of product for $7.50/lb
If you purchase a 300 pound porker and choose all fresh cuts of meat with no organ meats, fat or bones, you will bring home about 160 pounds of delicious, nutritious meat for a cost of $1350.50 or $8.44/lb.
If you purchase a 300 pounder and get some fresh cuts like pork chops, cutlets, and roasts, as well as some cured bacon, a ham and breakfast link sausages, the total cost would be around $8.87/lb.