Buying a whole or half hog from a farm is one of the best deals in local meat purchasing. Pork is versatile, stores well, and the variety of cuts you get from a whole animal is unmatched. Here is how the process works.
Whole Hog vs. Half Hog
A finished market hog weighs around 220-280 lbs live. After slaughter and processing, a whole hog yields roughly 120-180 pounds of finished, packaged pork. A half hog - which most buyers opt for - yields 60-90 pounds.
For a family of 4-5 that cooks pork regularly, a half hog is the right call. A whole hog makes more sense if you are splitting between two households or have a large chest freezer you want to fill.
What Cuts Do You Get from a Whole Hog
A whole hog gives you the full range of pork cuts:
- Pork belly - for homemade bacon, braising, or roasting. Several slabs per animal.
- Hams - fresh (uncured) hams, or ask the butcher to cure and smoke them for you.
- Pork shoulders (Boston butt + picnic) - the best cuts for pulled pork or slow roasting.
- Ribs - spare ribs and baby back ribs.
- Chops - rib chops and loin chops.
- Tenderloin - two small, lean tenderloins per animal.
- Sausage - most processors will grind trim into bulk sausage; ask about seasoning options.
- Lard (optional) - rendered from the fat. Excellent for cooking and pastry.
- Head, feet, organs (optional) - if you want them for stocks, terrines, or traditional cooking.
How Pricing Works
Like beef shares, whole hog pricing is based on hanging weight plus a processing fee. Typical ranges:
- Farm price: $3.50-$6.00 per pound hanging weight
- Processing fee: $0.60-$1.10 per pound hanging weight plus curing/smoking fees if requested
A half hog total cost typically runs $400-$800 depending on your region and the farm.
Finding a Farm
Look for small-scale hog farms in your area. Heritage breed pigs (Berkshire, Duroc, Tamworth, Large Black) generally have better-tasting meat than commercial breeds. Ask the farm how the pigs are raised - pasture-raised pigs with room to root have different, more complex flavor than confinement-raised animals.
Search farm stands and farms near you on Butcher Bud, or ask at a local farmers market. Many small hog farms do not have a web presence - a phone call or word of mouth is often the way to find them.
The Curing and Smoking Question
When you fill out your cut sheet, you will be asked whether you want the hams and belly cured and smoked. This converts them into traditional smoked ham and bacon, respectively. Most processors charge extra for this, but if you have never had home-cured bacon from a pasture-raised pig, it is absolutely worth it. Ask the butcher shop what curing options they offer - wet cure, dry cure, smoke or no smoke.