Hog Processing
Processing fees are based off of hanging weight and will include disposal of the animal carcass. Roasts, chops, fresh brats, bacon and smoked products will be double wrapped in freezer paper. Ground pork and loose sausage will be in leak proof chubs. All meat will be boxed upon pickup. Processing prices are subject to change.
PRICING OVERVIEW
Kill, Cool, and Boxed Fee:
$90 per animal
Custom Processing (steaks, chops, roasts, ribs, ground pork, etc.):
$1.30 per pound hanging weightInspected Processing (steaks, chops, roasts, ribs, ground pork, etc.):
$1.40 per pound hanging weightCured/Smoked Meats (hams & bacon):
$3.00 per poundPulled Pork: $4.00 per pound (minimum of 15 pounds per half)
Trimming Add-ons: Up to 2 selections per 1/2 hog or 3 per whole hog
Pork Sausage - $1.50 per pound (Breakfast, Maple, Italian, Chorizo, & Spicy)
Fresh Brats - $2.50 per pound (House, Cheddar, Jalapeno Cheddar, & Wild Rice)
Smoked Brats - $3.00 per pound (House, Cheddar, Jalapeno Cheddar, & Wild Rice)
Fresh Breakfast Links - $2.50 per pound
All Pork Smoked Hot Dogs - $3.50 per pound
Side Pork - $10 per belly
Smoked Meat Balls - $4.00 per pound
Chops:
16-20 (if cut at 1”)
or 3 - 3# roasts
Blade Shoulder: pick one of either steak, roast, or cottage bacon
6-8 steaks (1”)
2-3 roasts (3#)
6-8# of cottage
Arm shoulder:
2 roast (3#)
Leg: either smoked ham/hock or fresh
14-18# ham (can be cut into steaks, roasts, or both)
2 whole hocks (6-8 pieces if cut up)
Bacon or Side Pork:
10-12#
Sausage:
15-25# (depending on what is saved vs. trim)
