Page’s Pastured Pork

Purchase a whole or half hog from Page Farm and Stables and fill your freezer with humanely raised, free-range, delicious Berkshire pork raised on pasture and bred from registered stock.  Our pigs have plenty of space to roam and root and they stay in their peer groups, as pigs are social, curious creatures.  We eat the meat we raise and strive to provide superior meat at great prices. 

Buying in bulk saves you money and gives you control over how your pork is processed.  You will be provided with a custom cut sheet prior to processing.  This is a great way to try a variety of cuts and cured products without overwhelming your freezer. 

  • Price

Whole and Half Hogs are $3.25/lb. Hanging weight plus processing.  We use several different butchers for our custom processing.

Processing costs are based on actual weight and average around $165 – $225 / hog and half that for a half a hog. We make this a separate charge because there are several value-added options that you may want to select such as flavored sausage or cured and smoked bacon and ham. These options incur an extra cost per pound, but if you like them, the extra cost is well worth it. Your hog will be cut to your specifications, vacuum packed, labeled, weighed, and frozen.

Approximately how much do I pay for a hog? Assume your hog’s hanging weight is 220 lbs. Most of our hogs weigh between 200-230 lbs. hanging weight.

200 pounds x $3.25/lb. = $650 plus processing fee $170 = $820 for a whole hog and $410 for half a hog

We require a $100 non-refundable deposit to place an order. It will be deducted from your final balance.  We accept checks, Zelle, cash, and major credit cards.  Make checks payable to: Page Farm and Stables, LLC

Once processed, all hogs are to be picked up at our farm (address above) within a week, as freezer space is limited.

  • We are happy to discuss the cut sheets and give any more explanation about the process of buying a hog from us as well as availability and options.  Please call us or email us using the info provided above.

Facts:

  • How much meat is on a Hog?

Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.

The dressing percentage for most hogs is about 72%. A 280 lb. hog will have a hanging weight or dressed weight of approximately 200 lbs.

  • Is that how much I take home?

No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 70 – 75% of hanging weight.

  • This percentage varies based on a number of factors including:
  • Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
  • The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts. A hog that dresses at 200 lbs. will usually yield between 140 – 150 lbs. of take home meat.
  • What sort of cuts will I get?

If you buy a whole or half hog, you decide how it is cut and packaged, according to your tastes and needs. We are happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.

  • How much freezer space will I need for my pork?

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a hog, you will need 5-6 cu. Ft of freezer space.

Call or email with any additional questions and thank you for your interest in local farming.

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