Reserving a Pig for Custom Slaughter

Whole/half butcher hog Consumer info

Hello, after several years of selling whole and half hogs for butcher I have come to find many common questions, here I hope to answer many of those for someone who may be new to the custom meat market. 

What does custom packed mean?

Custom packaging of meat is a legal category of meat processing in which an individual instructs a packer on how they would like their own whole or half animal cut, cured, smoked and packaged. This differentiates from retail packaging in which meat is packaged with the intention of being resold as individual cuts. When purchasing a custom slaughter pig from me you will be buying the pig from me and paying the butcher separately, you will also be instructing the butcher on how exactly you would like your pig to be processed. 

What is the advantage of buying a pig for custom butcher?

-Quality/Specialty Product

Different people of course have different tastes and many place a premium on qualities not available in commercial pork such as the breed of the pig, which can create a variety of differences in fat and flavor or the forage of the animals. Records show us that even in ancient Rome, boar meat finished in nut forest was priced and recorded separately from general pork.

-Control 

When working with a custom packer you can ensure that your specific taste are met in regards to how meat is cut, ground, packed, smoked, seasoned and cured. 

-Locality 

Custom packing promotes sustainability and  keeps your dollars in the local economy, not only to the feeder and packer but also to all the businesses who supply them.

-Affordability 

Although custom packed is rarely as cheap as bargain brands on sale, it can often appear cheap when compared to equivalent products in the retail setting.

How much does a pig cost?

I charge 1.75$ a pound live weight for a whole pig. Typically I try to butcher at about 300 pounds, though often it is to one side or the other, I will usually ask in order of who ordered first which pig they would like.

You will see many people going off of carcass weight, I do not as live weight gets me the information earlier allowing the customer more flexibility in choosing which pig. I have rarely had a carcass deviate from the norm given its live weight, though typically we do see them hang a percent or two heavier at the 300lb mark than the commercial norm. 

How much will it cost to butcher? 

I do not set the prices for the butcher, however I can speak to what it has cost in the past. The price will also vary depending on your instructions, smoking, curing, slicing, how many in a pack, ect… all take either more or less of the butcher's time affecting the price there of… however…

Cost and yield example 

Here is a example of a pig that  was butchered in late November of 2024

The pig was a ¾ Red Wattle ¼ Amish Berk

The pig weighed 290 pounds off the trailer 

At the 1.75$ price it would have cost 507$

The cost to butcher at the time was 350$

With the following cuts requested and the yield there of. Adding my price for the pig, to the butchers charge for a total of 857$, that total price divided up across the different categories of meat and there desirability might look something like this,

Pork chops     27#s.           5.62$ per pound

Roast/ribs       44#s.           3.15$ per pound

Lard fat           12#s.           2.14$ per pound

Sausage         10#s.           5.14$ per pound

Bratwurst        10#s            5.66$ per pound

Ham                38#s           6.31$ per pound 

Bacon/jowl      20#s           8.63$ per pound

Hog 507$

Butcher 350$

Total 857$

Total meat 161 pounds

Breeds available 

Currently we breed and feed two varieties of heritage swine, a Red Wattle hybrid and an American Guinea hybrid. 

The Red wattle is a large pig, known for its flavorful meat which tends to be darker than that of many of today's commercial breeds developed to resemble chicken. This classic pig was common throughout the early 20th century, and although it does have plenty of flavorful fat, it is not a “lard pig” prone to excessive fattyness.

The American Guinea hog is a smaller framed hog, prized as well for a darker meat, this classic pig is well known for being a very lean hog. These pigs were common throughout the 19th century before grain based rations became economical and pigs were expected to grow only off of what was naturally available. This historic pig breed is also said to have been favored by president Thomas Jefferson.