Our pork is offered in individual cuts or in bulk 1/2 hog or whole hog quantity. The more you buy, the better deal you get!


When you research pork pricing, you may be confused by the pricing terms you see. Here's a basic breakdown:

  • Live Weight: Also known as "on the hoof" weight, this is the weight of the animal as it walks around the pasture. It is not considered very accurate due to the frequent fluctuation as a result of eating and drinking, wet fur, etc.
  • Hanging Weight: Also known as the "carcass" weight, this is the weight of the sides of pork after the animal has been killed, and the hide, head, hooves, intestines, and other "waste" items removed. This is considered the most accurate for pricing purposes when dealing with bulk quantities.
  • Packaged Weight: Also known as "dressed" or "processed" weight, this is the weight of the actual packages of meat you are taking home. After the hanging weight is taken some of the outer fat, as well as some excess bone is removed before packaging. It is less accurate than hanging weight due to the fact that customer preference differ in the way they want their final product cut and packaged. During packaging, the processor will always remove additional excess fat or bone, depending on how you order your cuts. Differences among personal orders can cause significant differences in total weight of the finished and packaged product, such as removing fat, or requesting broth bones, extra ground pork, and/or organ meats.


Our price for pork is based on the hanging weight, which is considered the most accurate and standard weight used during the processing. After the aging and packaging process, you can expect to take home roughly 60-70% of the hanging weight. This loss is factored into the pricing.


The best part of purchasing in bulk (other than overall savings on your pork purchase) is the fact you get to choose how you want your pork to be cut and packaged! Do you have a small family that likes lots of sausage? You can order a majority of your pork in ground, brats, or rope sausages! Are you a large family who loves large ham or shoulder roasts for dinner? You can order that too! Of course, specialty cuts such as roasts, steaks, and prime cuts are limited by nature, and are also determined by the size and quantity of your purchased hog. Note that however you select your cuts, you should still expect to receive at least 35% of your pork as ground (though it can be turned into sausage or brats), due to the processing of miscellaneous trimmings.


Hanging weights for a whole hog run approximately 150-200 lbs., and pork is priced as follows:


Whole: $4.00 /hanging lb


Half: $4.25/hanging lb


Processing fees are extra and are paid directly to the butcher. That runs approximately $180-$300 for a whole hog, and depends heavily on your cure and processing requests. Natural, no-nitrate, celery salt cure is available as well, for an additional cost.


Our hogs range between 225-300 live pounds at processing time. The table below is an approximate TOTAL cost of an average hog including the processing and packaging fees (which change periodically and is beyond our control). This equates to an average hanging weight of approximately 170 lbs. NOTE: These prices are based on averages, and can vary somewhat either way.


..........Price...........................1/2 Hog.........Whole Hog....

Price to RGF $361.25 $680

Price to Processor $110 $190

Total Price $471.25 $870

TotalPrice per Hanging Pound $5.54 $5.12






How Much Freezer Space Do I Need?


A 1/2 hog (approximately 57 pounds of meat) would likely fit in the average kitchen freezer, or roughly 2-3 cubic foot of freezer space.


A whole hog (approximately 114 pounds of meat) would most likely require a 5-6 cubic foot chest freezer or possibly the freezer side of a side-by-side kitchen fridge/freezer.


Of course, this is based on average data, and will vary based on the type of cuts you select at processing.


How long will pork last in my freezer?


Our pork is double wrapped at the processor to lock out air. First, it is tightly wrapped in a food-grade freezer plastic, and then it is wrapped in a sturdy freezer paper. We recommend trying to use your pork within 12 months for the best quality and flavor, though our personal experience, as well as a number of our customers report that, with proper freezer conditions, the pork is still perfectly good long after that time!