[Editor's Note: We
previously posted on this, but took the post down so we could rework it with
more accurate cost information after we became familiar with the process of the
meatlocker we are using.]
The days are hot and these piggies are ready to head to
Freezer Camp. Here is what you want to
know about how to get one, what you get, and cost.
So how do I buy a pig from Fork Right Farm?
Call, e-mail, or private message us to check
availability. We will let you know when
the next batch will be heading to freezer camp, or how long the wait list
is. To reserve your hog, or hold your
spot on the wait list you will need to send us a deposit of $100 per ½ hog, or
$150 per whole. This deposit is
non-refundable should you change your mind, but you can always transfer it to
someone else. As of this writing, we are
selling out our litters in advance of their shipping dates, so getting on the
list with a deposit is a good idea.
Once we have your deposit and you are on the list, we will
give you an estimated date when your hog will go to the processing
facility. Typically the fresh cuts will
be ready about 4-5 days after we drop off the hog. The cured cuts (bacon, ham, etc) will be
ready about a two weeks after the fresh cuts.
When the hog reaches market weight, (we aim for 250 lbs.,
although we can raise them bigger if you want) we will deliver it to the local
meat locker. Currently we are working
with Napoleon Locker Plant, in Napoleon, Indiana. We are open to working with other processors
if you prefer that; let us know and we will see what we can work out.
How much meat will I get?
In order to answer that, first you need to understand a few
important terms that relate to processing your hog.
We raise our hogs to about 250 lbs. Live Weight. This is obviously how much the pig is
estimated to weigh when it is standing there looking at you.
The meat locker will weigh your hog when it arrives. Fork Right Farm is paid based on the Live
Weight of your pig. The meat locker will
also charge you for the processing/butchering based on Live Weight. A hog that
is approximately 250 lbs. live weight will yield a hanging weight of about 200
lbs. 200 lbs. on the rail is a rough
average of 120 lbs. of “supermarket” cuts.
If you are a more adventurous eater, you can also get the organ meats,
trotters, bones, back fat, lard, etc. which would yield as much as 160+ lbs. of
edible parts from a whole hog. (The
bottom of this post has a great picture, courtesy of Sugar Mtn. Farm in Vermont
that shows how to use the different parts of a pig.) Not all of the non-supermarket cuts are
available on every hog, as the inspector may condemn various parts for a
variety of reasons. Unfortunately, this
is beyond our control. We recommend that
you request the meat locker package everything that is available. Keep in mind
that every animal is different, all weights and yields are approximate.
Here is an example of how those “supermarket” cuts add up:
16 lbs. of bacon
25 lbs. of pork chops
8 lbs. spare ribs
8 lbs. ham roast
12 lbs. bones
23 lbs. of sausage
18 lbs. of fat (less if rendered to lard)
20 lbs. of shoulder roast
30 lbs. fresh ham
Want less ham or roast and more sausage? Request that those cuts be put into
sausage. Ask for the fat to be rendered
to lard if that’s what you want, or you can do it yourself at home. Ask us how, it’s a fun project relatively
easy.
How will it be cut?
In advance of delivery we will have you fill out a cut sheet
that will help the meat locker know how to cut and process your hog. They will use this sheet as a guide to what
cuts you want, how you want things packaged and if you have any special instructions.
How much will it cost?
Currently, as of this writing, we are charging $2.60/lb.
LIVE WEIGHT.
A whole hog is about 250 lbs. live weight, but could be
more.
250 lbs. live weight x $2.60/lb. = $650. This is paid to Fork Right Farm.
You will pay the meat locker directly for processing,
cutting, wrapping, and packaging (based on live weight) and a flat kill
fee. Pricing may vary by location. As of this writing, Napoleon Locker Plant
charges a Kill Fee of $30 per whole hog ($20 per half) and $0.48/lb. for
cut/package/wrap. Note: this can vary
depending on your choices. If you
request lots of curing or smoking costs will be higher; less processing, lower.
Cut / package / wrap 250 lbs. x $0.48/lb. = $125 +
$30 Kill Fee = $155
Curing of various cuts will cost a few dollars each
depending on the cut. This would be
bacons, hams, jowls, shoulders, etc.
Total cost = approximately $850 for 120 - 160 lbs. of
healthy pork.
Remember, Fork Right Farm Heritage Pork is Pasture Fed,
Humanely Raised, Uses No Hormones, and is Antibiotic Free. That’s roughly $5/lb. if you get 160 lbs.
When will my hog be ready to take home?
About a week after we take your hog to the meat locker, the
fresh cuts will be ready for pickup. It
will be frozen and packaged (as seen in the photo above) according to the
instructions on your cut sheet. You
should take 2-3 large coolers totaling 120+ quarts in volume.
The cured meat cuts will take an additional 1-2 weeks until
they are ready for pickup. (but you are welcome to pick all of it up at the
same time)
Questions?
Comments? Call or e-mail us.
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| http://SugarMtnFarm.com |
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