Our quality pasture-raised pork starts at $ 6.00 / lb

including butchering, cutting, and wrapping fees (direct charge from butcher)

 

The average half would cost approximately $500. The average whole would cost approximately $1000

(please note that weights do vary, this is just an estimate).

 

Optional Smoking:

There are optional costs associated with smoking. These costs are directly from the butcher.

Smoked Ham $ 3.25 /lb

Sausages $ 2.65 /lb

Bacon $4.50 /lb

                                                                

What is hanging weight?

Hanging weight is the weight of the carcass after it has been butchered as it hangs in the butcher’s 

coolers ageing. The butcher bases his cost of cutting and wrapping the meat on this weight.  It is also the 

most common way of paying for quarters and halves of beef and pork. The hanging weight does not 

equal the actual meat that you will be put in your freezer; this is referred to as “boxed weight” which is 

generally around 70% of the hanging weight and varies depending on bone in vs bone out cuts, the amount of 

fat on the carcass and the leanness of the ground meat. The difference between hanging weight and 

boxed weight is certainly taken into consideration when determining cost per lb.