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$3.00/lb by hanging weight (carcass weight) The hanging weight of a market hog will range from 190-230 lbs.
Dry aging does not apply to pork. However, if you want smoking/curing (bacon, ham), it will take 10 days to 2 weeks to complete your order.
Processing charges average $200-$300 depending upon how much pork you have cured/smoked.
This option requires a $150.00 deposit before delivery to the processor and full payment before picking up.
Note: Hanging weight is not the final weight that you will bring home. The final weight that you bring home is quite variable and depends upon how you have your pork cut and specifically on how much boneless product you request.
This option may give you the best overall value, but can be frustrating and confusing if you are not familiar with meat processing and the variations in cutting practices. If you wish to explore this option, we will be glad to assist and advise you with cutting and wrapping options. Your ultimate satisfaction is very dependent upon how your product is cut and wrapped.
NOTE: You are paying only the $150 deposit, not the full price.