Animal Portions from Lowland Farm (download)
Hog Portions: Available year round on a periodic basis
The cost of buying a half/whole hog is $5.00 / $4.75 per pound of hanging weight (the carcass after slaughter and evisceration). If you are willing and/or able to butcher the hog yourself, deduct $1.25/lb.
An estimate for a half hog could be $500 and a whole $950. That includes all processing, packaging and any smoked items (like ham and bacon).
The typical hog, weighing 250 pounds on the hoof, will produce a 184-pound carcass that will yield approximately 120 – 140 pounds of pork; 70 pounds of pork would be a good estimate for a half a hog.
Butchering can be done to different specifications, but a typical cutting of a half a hog would produce:
22 pounds of ham (this might include 12.8 pounds of cured ham, 1.2 pounds of fresh ham, 3.0 pounds of trimmings)
17 pounds of side, or belly (this could include 9.5 pounds of cured bacon and 2.9 pounds of spareribs)
16.9 pounds of loin (producing 1.6 pounds of backribs, 5.3 pounds of boneless loin, 3.8 pounds of country-style ribs, 2.8 pounds of sirloin roast, .8 pounds of tenderloin and .8 pounds of trimmings)
8.3 pounds of boneless picnic (lower shoulder) meat
7.3 of Boston butt (upper shoulder; perhaps 2 pounds of blade steaks and 3.9 pounds of blade roast)
19.6 pounds of miscellaneous parts including jowls, feet, tail, neckbones, etc.
Roasters: Hogs for a “pig roast” generally weigh 50 – 100 lbs. A 50 lb. roaster costs $350. Any roaster larger than 50 lbs. costs an additional $2/lb. for every pound over 50 lbs. So, a 75 lb. roaster would cost $400 and a 100 lb. roaster would cost $450. We have a “China box” available for rental to roast your hog.
If you are interested in a cow/hog portion, or a roasting pig, please e-mail us at firstname.lastname@example.org or call us: (845) 481-3459.