Whole Hog Pre-Order Deposit

A whole hog from our farm in Leicester, cut the way you want and packed for your freezer.

We raise Idaho Pasture Pigs on pasture here at the farm. They're corn and soy free, non-GMO, and raised humanely. Timberline Meats in Dundee, NY processes our pork.

The price

$7.80 per pound of hanging weight, all in. That covers Timberline's processing: slaughter, cutting, vacuum packing, freezing and weight labels, plus smoked bacon, smoked ham hocks and smoked jowl bacon. You get one bill, from us.

Hanging weight is the weight of the hog after slaughter, before it's cut. Our hogs this year hung between 155 and 224 lb. At 180 lb, a whole hog is $1,404. At 220 lb, it's $1,716.

What you take home

About two thirds of the hanging weight. Two of our hogs this year were weighed package by package, and they came to 66.5% and 67.5%. A 180 lb hog gives you about 120 lb of pork, which works out to about $11.65 a pound.

The rest of the hanging weight is fat, bone and trim. The fat and bones are yours if you want them. Just say so on your cut sheet.

Here's one of our whole hogs from this spring, 224 lb hanging and 151 lb of pork:

• Chops: 19.9 lb
• Butt roasts: 23.4 lb
• Shoulder roasts: 11.8 lb
• Maple breakfast sausage: 34.2 lb
• Spare ribs: 4.7 lb
• Fresh whole hams: 28.8 lb
• Bacon: 21.2 lb
• Ham hocks: 4.4 lb
• Jowl bacon: 2.9 lb

That hog also sent home 32 lb of fat and 8 lb of bones, kept on request.

Processing dates

Pick your date at checkout.

• Wednesday, January 6: reserve and send your cut sheet by Wednesday, December 30.
• Wednesday, January 13: reserve and send your cut sheet by Wednesday, January 6.
• Wednesday, January 27: reserve and send your cut sheet by Wednesday, January 20.
• Wednesday, February 10: reserve and send your cut sheet by Wednesday, February 3.

Each date closes one week before processing, or sooner if it fills.

How it works

1. Reserve with a $200 deposit and pick your processing date. You'll create a store account as part of checkout.
2. Send us your cut sheet by your due date. We email it to you after you reserve. If you'd rather go through it together, call or text Brian at 585-831-0427.
3. Timberline processes your hog on your date, and we bring it back to the farm.
4. When it's ready, we email you the hanging weight and your total.
5. Pick it up at the farm in Leicester, or we deliver it free on the next Rochester or Buffalo route day. Your balance is the hanging weight times $7.80, plus any add-ons, minus your $200 deposit. It goes on the card you reserved with.

Your cut sheet

The standard cut sheet is included in the price, for both halves of the hog:

• 1-inch bone-in chops, with the tenderloin left in the chops
• Butt roasts, 3 to 4 lb
• Picnic shoulder to the grind
• Spare ribs
• Fresh ham steaks
• Smoked, sliced bacon
• Smoked ham hocks
• Smoked jowl bacon
• Ground pork in 1 lb packs
• Natural cure with celery juice powder on everything smoked

With a whole hog you pick two sausage or ground pork choices, one for each half.

Change anything you like. Most changes cost nothing. A few take extra smoking at Timberline. Those are add-ons at Timberline's rate, billed at the weights they record:

• Smoked hams, whole or steaks: $2.95/lb, about $83 for a whole hog
• Smoked chops or Canadian bacon: $2.95/lb, about $59
• Irish bacon (smoked butts): $2.95/lb, about $65
• Breakfast, maple or Southern Belle sausage links: $1.25/lb, about $20 for each half you choose them on
• Italian, bratwurst, chorizo or regular rope links: Timberline's rate, which we confirm before your sheet is due

Those are natural cure prices. Regular modern cure is $2.05/lb.

Choosing less than the standard sheet doesn't lower the price. If we don't have your cut sheet by the due date, we use the standard sheet.

Freezer space

Plan on about 4 cubic feet for a whole hog.

Deposits

Your deposit is refundable until the reserve-by date for your processing date. After that it isn't, because your hog is booked with Timberline. If we can't fill your order, we refund your deposit in full.

Want less pork? A half is $8.00 per pound of hanging weight, all in, with a $100 deposit. Reserve a half hog