More details on hogs and costs…

++  COST:  You will pay for your hog in two pieces.

— You pay us, the farmer: whole hog = $495; half hog = $225.  This payment is made at the time of order, via cash or Venmo.

— You pay the processor to kill, skin, gut, cut up, grind and package your meat.  Costs vary depending on what you have done but a general guideline is $100-$150 for a half hog and $150-$250 for a whole hog. These costs are paid to Brick House Meats when you pick up your meat.

++ HOG INFO:

— Our 100% Berkshire pork is amazing and delicious, corn/soy free and raised in natural surroundings on our small farm indoors and outdoors as they choose.  They are born here and live here their whole lives in this low stress environment.

— They are about 300-325lbs live weight, about 200-225lbs hanging weight.

++ WHAT YOU GET IN THE END

— You’ll take home about 60-80 lbs of ready-to-cook meat for a half hog.  Double those numbers for a whole hog.

— You’ll need about 1 cubic foot per every 15-20lbs of meat.  To imagine this, a freezer above a standard sized fridge holds a little less than 5 cubic feet.  You should be able to get a half hog into that size area.