Where to find a whole hog near you (2024)

FAQs

How much should a whole hog cost? ›

A whole hog generally costs about $600-$750. Your deposit will be applied to the final amount due. Each butcher has different processing cost, but averages around $350-$400 for a whole hog.

Plan to have 1 cubic foot of freezer space for every 15 pounds of pork. A small 7 cu ft freezer works great for a whole pig with extra room for chickens and fruit and veggie preserves, and half a hog will fit in a standard freezer compartment.

The cooking unit should have a water pan(s) situated directly below the grill, and a thermometer incorporated into the design. An 80 lb (36 kg) hog will take at least 12 hours using the method below. Give yourself plenty of lead time so that you will be ready for your guests on time!

A 50 lb pig will net you about 16-17 lbs of useable product. Being the only meat you need to figure at least 1/2 lb pp. Your pig will only feed 33.

On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog's live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb.

A whole hog will yield about 16 lbs of bacon. You can slice it and fry it fresh as a pork belly or you can have it smoked and cured to make bacon. Shoulder: A whole hog will yield 2 Boston butt roast and 2 picnic roasts from the shoulders.

Market Pigs Pigs that are marketed and slaughtered for pork production. Typically these pigs are slaughtered at 5.5 to 6 months of age at 200 to 300 lbs (91 to 135 kg).

Market hogs weighing between 250 – 325 pounds will dress on average 70% (range 68 to 72%) with the skin-on and the head-off, resulting in a hanging carcass weight range of 175 - 228 pounds.

What is the best temp for whole hog? ›

Temperature makes a big difference when you're cooking pork. Whole hog needs to be cooked to at least 180 degrees to make it fall off the bone. Cuts of pork from the grocery store are leaner and can be cooked to 145 degrees.

One reader wondered whether they could just freeze the carcasses instead of wasting all that meat. This would be challenging for two reasons. "It's not possible to do because of food safety and because of the capabilities of the plants," said Dave Preisler, head of Minnesota Pork Producers Association.

When the internal temp of the hams have reached 150 degrees F., flip the hog over, with skin-side down, and continue to cook for another 2 hours, or until the internal temperatures are 165 to 175 degrees F.

Texans use oak, Southerners use hickory, and Midwesterners burn apple. Any seasoned hardwood will give you great results. Make sure you have good airflow so the smoke passes over the meat instead of smothering it.

For half a hog you can expect to receive between 70-90 pounds of meat. The hanging weight (the weight of the pig after scald & scrape, head on, insides removed) of half a hog can vary, but is usually about 100 lbs. For a whole hog you can expect to receive between 120-150 pounds of meat.

A 300 lb hog usually produces a carcass that is about 70% of that, or 210 lbs. The meat weight from that 210 lb carcass is about 70% of that 210 lbs, or 147 lbs. Of course there are variations. Some pigs are going to produce less, some more.

What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.

Free-range whole pig £5.40 per kg (65kg maximum): our pigs are always free range and of the highest quality, producing amazing crackling! Average package cost approx £500: pricing based on our Hog Roast machine hire and a 50kg pig (serving 90–120 people).

Raising Pigs - The Economics

You can expect to spend about $250-$300 per pig on organic feed to raise them to finish weight, and in the range of $100-$150 at the abattoir for kill cut and wrap, depending on the cuts. At a hanging weight of 160 lbs., this brings your cost per pound to about $2.50-$3.00.