Corn Fed Meat Hogs
Corn-Fed Meat Hogs & Pork For Sale
Quick Pork facts to know before you order:
- $495 package deal includes 300 lb. hog and basic processing
- $100 deposit is required at time of placing the order
- PRICE VARIATIONS: Due to selling so many we have not been able to keep them consistently at 300 lbs., so we have adjusted our invoicing system so that if the hog is under 300 lbs. your price will be less than $475 or if it is a bit over 300 lbs. your price will go up accordingly
- Pick up at our store only — we do NOT ship RAW meat
- 2-3 WEEK wait time: Currently we estimate it will take us that long to get your hog done, from time of order till time of pick up. updated Aug 2nd 2024
Looking for Fresh Bulk Pork?
In brief, we have partnered with a local farmer to provide you with high quality locally-raised corn-fed meat hogs. As a result, you can buy these from us as a whole hog or a half hog. Moreover, these fine porkers have just the right body style to provide your family with thick, rich bacon, juicy sausage, savory chops, and much more!
Processing Options Include:
Sausage: your choice of mild, medium, hot, or extra sage
Pork burger
Pork-chops or tenderloin
Sliced & Cured ham
Shoulder roasts or shoulder steaks
Spare Ribs
Sugar Cured bacon
…and more
Take Home Meat Weight:
Normally our hogs produce between 150-180 lbs. of take home meat. Obviously it can vary quite a bit depending on the cuts of meat you choose. For instance, the more boneless products you get, like pork tenderloin & sausage, the less your take home weight will be because you will be leaving bones here. On the other hand, the more bone-in cuts you choose, like pork-chops, pork hocks, and spare ribs — the more weight you will take home because you are taking more of your hog home with you. ?
Our Hogs are Easy to Order
Ordering a Hog from us is super easy. Simply give us a call to place the order over the phone. Unless you live close by, then would would love you you to drop by in person at our butcher-shop. In either case, we will go over a cut-sheet with you whenever you place the order. Definitely, don’t be intimidated by the order process. After all we are happy to talk you thru the whole way 🙂
Feel free to get acquainted with our BLANK CUT SHEET by clicking here. Better yet, have a look at an EXAMPLE CUT SHEET that is already filled out to give you an idea of some common options.
First Time to Order? No worries.
Is it your first time for ordering a whole hog? Perhaps you are not sure what all the different cuts are. Don’t worry, we will be glad to walk you through the various options. After you have placed the order, your work is done! Relax and wait for us to call or text you and let you know when it is ready for pick up. For your convenience, you can just pay the balance when you come to pick up your processed hog.
Processing your way
We process our hogs to within a range of your custom specifications, but following is a list of some of the common cuts & packaging instructions.
Bone-in pork chops OR boneless pork loin
Bone-in pork chops & boneless pork-loin are mutually exclusive since they come from the same part of the hog. However you can opt for half pork-chops and half tenderloin if you purchasing a whole hog. Normal thickness for pork-chops or tenderloin is 1/2 inch. Let us know if you prefer a different thickness and we will do our best to do it your way. If you choose boneless on the pork loin, you will also get baby-back ribs. In which case the “inner-loin” or tenderloin will be left whole. Otherwise, if you choose bone-in chops, the bones that would have been baby-back ribs will be a part of your bone-in pork chops.
Ham options
Sliced & Sugar Cured is the most popular option for hams. But keep in mind that we do not cure the ham whole. We have to slice the ham in order cure it. Usually we slice the hams at 3/8 inch when we sugar cure them. If you prefer a different thickness just let us know. That being said, if you want your ham whole we can keep it whole for you. In that case, it will be a “green ham”. In other words, the ham won’t be cured. You can also also have your ham “plain sliced”, put into ham roasts, sausage, or pork burger.
Shoulder options
Pork steaks / sliced shoulder are popular options to choose from the shoulder. These are hard to beat on the grill or skillet. In my humble opinion, they will rival pork chops — if you cook them right. Another great option for the shoulders is putting them into roasts. To begin with, shoulder roasts tend to normally be a bit more juicy and tender than ham roasts. One the other hand, some customers who are into smoked meats choose to have have their pork shoulders put into Boston Butts and Picnic Butts. Of course, if you are looking to get more sausage or pork burger, you can throw your shoulder into sausage or burger.
Pork Belly / Bacon options
By far, the most popular choice is to have us slice & sugar cure the sides of bacon. We do offer a “natural cure” for those wanting to avoid synthetic nitrates. In times past we used celery juice powder as a curing ingredient, but these days we just leave out the nitrates altogether. All in all, that bacon still has a fine flavor. If you prefer to leave your bacon plain, we can simply slice it for you without curing it at all. Additionally, we can leave the “middlins” whole, and you can take your side of bacon home as fresh pork-belly if you prefer.
Jowl options
Hog Jowl has the same curing options as the standard bacon. Again, those options are: Sliced & cured, plain sliced, left whole, or we can just add it to your breakfast sausage.
Hock options
More often than not, pork hocks go into the sausage. Yet there are a good number of customers who love to save the hocks to cook with a pot of beans. In the event that you want to keep the hocks, they can be kept “plain” or you can opt to have them cured.
Spare Rib options
Some folks consider spare ribs to be some of the best part of the hog. Yet, others are ready to have us grind them into the sausage. Since spare ribs are comprised of numerous bones, you really are better off to keep them as ribs. At least, that is my take on it. 🙂 Normally we cut the spare ribs down to half rack sections. If you prefer other options or whole-rack we can do that for you instead.
Breakfast sausage options
Sausage options are: hot, medium, or mild. You can also control if you want extra sage, normal sage, or no sage. That gives you the control to have YOUR pork sausage tasting just the way YOU like. We even go further! If you have a favorite sausage seasoning, simply bring it here when you order your hog. We will be glad to use YOUR FAVORITE seasonings on your sausage. Your pig done your way!
Pork Burger Option
Let us know if you want pork burger from your hog. Be aware that you may have to sacrifice a ham or shoulder in order to get enough ground meat to do both sausage AND pork burger on a whole hog. Also note that we cannot do both sausage AND pork burger on just a half hog. If you are doing half-a-hog, you will need to choose between one or the other.
Organ meat & extra fat options
Should you so desire, we can keep the pork liver for you, whole or sliced. You can also tell us if you want us to keep the heart or the extra fat. If there is any left after using what we need for your breakfast sausage.
Packaging
We vacuum pack the steaks/ chops & roasts, but we stuff your sausage and /or pork burger in tubes.
Below is an example of a common way to get one of our corn-fed meat hogs processed.
How long does it take?
Normally it takes 2-4 months from when you order your meat hog till it is ready to be picked up. In the fall the wait time increases significantly because of high demand. During deer season we totally quit processing hogs to focus on deer processing. Undoubtedly this leads to a longer weight time on our hogs during the fall. During the Fall it could be several additional months till we can get your hog done.