buying a pork share, nose to tail:
Hogs are available in half or whole shares
Foggy Forest hogs get lots of exercise, and so will have an approximate finishing hanging weight of about 200-260 lb.
Hanging weight cost for our hogs is $4/lb.
There is a $65 harvest fee per animal ($35 if a half share)
We use The Meating Place in Hillsboro for processing
Cutting and Wrap fees start at .65¢/lb. and are completely chosen by you
Here is a quick run down of what you can expect purchasing a HALF share:
whole pigs can weight from 200-250# message for more accurate weight expectations.
ESTIMATE (for a half): 100# hanging weight @ $4/lb. = $400 (this is paid to the farm,
everything else below is paid to the butcher shop and we have provided an estimation just as a reference)
1/2 Harvest fee = $35
Approximate processing fees (optional and chosen by you) $70-120+
processing ranges because of additional skill and time choices (bacon, sausages and hams),
and how intensely you want it packaged (i.e. small portions vacuum sealed will cost more than butcher wrapped)
Prime cuts from a half can include (approx.): 23 bone-in chops (or loin/boneless chops and baby back ribs),
3# spare ribs, ham hock, 8# belly or bacon, roasts (such as picnic and boston butt),
ham (whole large or 4 small, or cut into steaks), 9# ground pork for sausage
Optional nose to tail parts include: bones, lard, liver, heart, kidney, cheeks/jowls, head, trotters
and an ear or two (your dog will thank you!)
We really like this breakdown by Modern Farmer
by volume: a half a pig might fit into the freezer section in your home, if not much else were in it... about 2 cubic feet
timeline for your hog share:
- you fill out your farm share form and put a deposit down ($100 per half share)
- we send you an email receipt and the expected harvest date
- a month prior to harvest date, we confirm the date and send out processing instructions
- a week prior to the harvest date, we send out a balance due estimate and processing reminder
- the day after harvest, we send out a finalized balance due and last call for processing choices
- hog shares are ready from the Meating Place in 2-3 weeks after harvest date (dependent on the processing)
- you enjoy your freezer full of delicious forest grown pork!
NOTES FOR PROCESSING (specifically for the meating place):
- chops: what thickness, how many to a package, and whether you want boneless (if yes, you will need to specify later in notes that you want the ribs if you choose boneless)
- pork shoulder: whether you want roasts (good for making pulled pork) or steaks (good for cubing)
- spare ribs: will come with them unless you make a note later that you don't want them
- belly: do you want them to make it into bacon? if yes, choices are peppered or regular. we recommend putting a note in if you prefer your bacon thin, it is often thick cut from TMP. If not I recommend specifying whether you want the belly whole so you can make it into bacon yourself, otherwise it is usually cut into a few packages for meals.
- leg: to be left as a roast (raw like the shoulders) or made into ham (which can be cut into ham steaks, small hams or a large holiday style ham)
- ground: there is a decent amount of trim from around the hog, that gets ground. this can be left plain, seasoned with italian or breakfast spices, or made into cased bratwurst... or even a combination of them.
- other: choose whether you want the bones, fat, heart and liver. If you are interested in any other parts, please make sure to let us (the farmer know) and we will do what we can to help make sure these get included for you!
- notes: reminder to specify any other bits that might not be covered here: any particular things you prefer (more fat trimmed away than normal or or several of the other suggested notes above)