Our pork is sold as a whole animal, or by the half.  To comply with state regulation, the sale is actually of the live animal, and then we arrange processing by a licensed processing plant.  The weight of the animal is based upon the “handing weight” of the meat that reaches the processing facility.  Typically, the "hanging weight" of the pork will be about 65% of the live weight of the animal. Our hogs will generally be around 250lbs which would equal 162 lbs hanging weight for a whole. Our prices for 2010 are:
Whole Hog - $1.75/lb (place a reservation now) - $100 deposit (Scheduled for September)
Half Hog - $1.85/lb (place a reservation now) - $75 deposit (Scheduled for late September)

In addition to the above price, you will pay the processor for their processing fee.  (This generally runs around $140 for a whole depending on cutting instructions) - Keep in mind that cured items like bacon and ham or specialty items like spicy link sausage cost more to process.)

Do you have enough freezer space?
--- A whole pig will take up approximately 9 cu ft of freezer space.
--- A half pig will take up approximately 4 cubic feet of freezer space.
(The inside of a milk crate is approximately 1 cubic foot)