How to orderOrdering Pastured Pork- Frequently Asked Questions (FAQ)

Our Pastured Pigs:
Our mixed breed of Duroc and Landrace York piglets are being raised on pasture and fed 100% certified organic feed, non GMO ration and whatever they want to forage from the pastures and woods. The pigs are never fed or administered antibiotics or growth hormones. We prevent internal parasites by giving them raw apple cider vinegar in their water. 
They are moved to fresh pasture every 1 – 2 weeks during the growing season.  

We will try to answer some Frequently Asked Questions about ordering pastured pork in bulk, and if you have any additional ones, please don’t hesitate to contact us and we’d be happy to answer and help.

Question:  Is ordering in bulk appropriate for me?
Bulk orders can be for anyone! but you can consider a few things when ordering in bulk. Size of your family, freezer space, how much meat you consume, if you like entertaining, and if you like to eat different cuts of pork.  Because it is a great way to buy quality, pastured pork for a discount, you can always “split” your bulk order with family members, friends, or neighbors.

Questions: What is the process for ordering?
Ordering is easy:

  1. Reserve– You need to reserve in advance by placing a non-refundable reservation deposit of $150-$300. This deposit will be deducted from your final invoice when your pork is ready. 
  2. Provide cutting Instructions– Before your pork gets processed, our processors (      ) will give you a call to go through cutting instructions.  Don’t worry! This is an easy process and an opportunity for you to choose exactly what you want.  Both the folks at LGCM and Wilsons are great at walking you through the process and asking you the right questions.  You are also welcome to ask us for recommendations and we’d be happy to give you some guidance depending on what you like, cooking varieties and methods, etc..
  3. Pick up your meat– After this, the processor will call you when meat is ready for pick up and you do so  directly at our processor.  At pick up you will need to pay the butcher the “processing fees”.
  4. Pay your final invoice–  Around this time you will receive our final invoice for the meat.and instructions on payment.
  5. ENJOY!!!!!! and don’t forget to send us your feedback, photos, recipes or comments!

Question: What is the pricing for your pastured pork?
We have pricing for bulk with volume discount, as follows:

  • Whole Hog: $3.79/lb hanging weight
  • Half Hog: $3.99/lb hanging weight

The bigger your order, the cheapest it is! BUT please note:
*Volume discounts are available provided that the order, deposit, and final payment are under one name.
Please handle splits between individuals internally among your participants.

Question: What is “Hanging Weight”?
Hanging weight is the weight of the hog as it hangs on the butcher’s cooler after head, hide, feet, organs, and blood are removed.  This is the weight used for calculating the price of your pork.  A whole hog is approximately 180lbs of hanging weight and a half hog is about 90lbs hanging weight.

Question: How much boxed pork (take home meat) is in a half hog? whole hog?
A whole hog will yield about 120-160lbs of pork, and a half about 60-80lbs of take home meat.  Mind you, sometimes it’s more, sometimes less.  It really varies by animal!

Question: What exact cuts do I get?
An example of which cuts and how much you would get for a half hog is as follows, but remember it will vary by animal AND by your specific cutting instructions.  Double these amounts for an approximate of a whole hog.

Smoked Ham                 16lbs  (sliced and/or roast)
Shoulder Roast              10lbs
Ground Pork                  10lbs
Pork Chops                     10lbs
Bacon                              7lbs
Loin Roast                        5lbs 
Pork Hocks w/meat         4lbs
Spare & Baby Back Ribs  3lbs
Neck Bones w/meat         2lbs 
Liver (for liversausage)     2lbs

***There are also choices of sausages with processor (breakfast sausage, Italian sausage, kielbasa, and/or artisan brats).  Can also request processor to include package of ham hocks, pork organs, pig feet, and backfat if desired.***

Question: How much (approximately) are processing costs?
You are responsible for processing costs at the butcher.  Those are between $80 and $120 for a half and between $160 to $240 for a whole hog- depending on animal weight, processor, and your cutting instructions (some things, for example brats and sausages, cost a little extra to process).  

Question: How much (approximately) will be my TOTAL cost?
Let’s estimate a whole hog:
  -180lbs Hanging weight x $3.79/lb= $682.20 (this includes the reservation deposit)
  -Processing cost= $200
 -Total= $882

An estimate for a half hog:
  -90lbs Hanging weight x $3.99/lb= $359 (this includes the reservation deposit)
  -Processing cost= $100
 -Total= $459

Question: How much freezer space will I need?
For a Half pork, you will need approximately 2.5 – 3 cubic feet.

Question: Once I order, when will my meat be ready for pick up?
In the deposit/reservation page, it says when the next available  harvest will be and also an estimate of when it will be ready for pick up.  Do note that depending on how you want the meat processed (some cuts may take longer than others), so waiting times vary.
Processing and curing bacon, hams, and sausages, take a little longer.  You can ask the processor for an estimate time when going through cutting instructions.

And if you have ANY further questions, please feel free to contact us.  We are happy to help!