Pork SHares

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 Our price for half hog shares is $5.50 hang weight.  “Hanging weight” is the weight of edible pork carcass as it hangs from a state- or USDA-inspected butcher scale.  Included in hanging weight is fat, bones, and offal, all of which are edible.  Excluded are things like the brain, blood, stomach, and intestines, all of which are technically edible, but most processors aren’t able to save due to state and federal regulations. 

We will raise the pig and deliver it to a local butcher for you.  You pay the butcher to custom cut your half hog to your exact specifications.    

Once we receive your nonrefundable deposit of $300, we will send you an email with the details on the processing date and which butcher shop we’ll be using.

We will send you an invoice for the remaining amount due once the hanging weight is determined. The butcher will notify you for your specific cuts.  The butcher will contact you when your order is ready. This is usually when your cured meat is finished which takes about 3-4 weeks, you will pay the butcher for processing when you pick up your meat.

 Finishing weights are around 285- 325 pounds. We target 100-120 pound “halves”, which yields around 70+ pounds of take-home meat (but that depends on how you ask the butcher to cut it.)  However, hanging weights may slightly larger or smaller.   

What kinds of cuts are in a HALF a pig?    

The standard cuts from front to back (all weights are approximate and provided for example only) are:

Boston Shoulder/Butt: 8 pounds.  Roasts, steaks, shoulder bacon, or grind for sausage.
Picnic Shoulder: 10 pounds.  Roasts, steaks, stew meat, or grind for sausage.
Loin: 14 pounds.  Pork chops, back ribs, tenderloin, country ribs, loin roast. 
Side: 10 pounds.  Bacon, spareribs, pork belly roasts.
Ham: 13 pounds.  Cured ham, ham steaks, fresh ham, or grind for sausage.  

Sausage:  10 pounds.  Product of miscellaneous trims 

Ham Hocks: 2-3 pounds  

• If you order a lot of cured pork and link sausage the cost will likely be more; if you don’t get any bacon or ham or sausage the cost will be lower. 
• Each butcher has different processing cost, but averages around $200-$250 for HALF a hog. 
•  When it's all said and done your investment is around $750+ 

A GUIDE TO FILLING OUT A CUT SHEET FORM 

Chop Thickness: If you choose to get chop cuts in the loin section. Standard thickness is 3/4″ for chops.

Roast Weight:  If you choose roasts, they come from the shoulder or ham section. It's recommended 3/4lb to 1lb per adult. Whole shoulders can sometimes weigh 10lbs or more. 

Steak Thickness: If you choose to get any steaks cuts, we recommend 3/4″ for steaks.  If you want steaks, those are from shoulder, loin, or ham section. 

Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind.  1 pound packaging is standard. 

Bones and Fat: Keep the dog occupied for a while or make pork stock with the bones, render down the fat into lard. completely optional.

Shoulder: Grind it to add to your ground pork/sausage pile, get it into roasts for pulled pork, or try some shoulder steaks. 

Ham: Bone in ham steaks and center cut ham steaks can be prepared any way. Half hams are approximately 10-12lbs. There's always the option to grind it to add to your ground pork/sausage pile.

Loin: You can choose to grind this, leave it as a roast, cut it into bone-in or boneless chops. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. 

Rib: The rib rack. 

Pork Belly: BACON! Leave it as a whole slab or get it sliced according to your desired thickness. 

 Don’t you dare grind this! 

Bacon Thickness: Your choice! The thicker the slices, the less bacon total. If you do not want bacon *gasp* or you want the belly left in a whole slab, let the butcher know.

Sausage Selections:  Several options depending on how much has been grinded. You can choice from sausage, patties, or links. Flavors will vary by butcher shops.  The trimmings and anything you chose to grind is what is made into sausage.