06/11/2026
Every time a batch heads to the butcher, I get the same questions. How much freezer space? What do I even do with a ham? How does the cut sheet work?
So here’s everything you need to know before you claim one - every region, the real weights, and what a half hog actually looks like in your kitchen.
We’ve got a batch heading to the butcher next week on June 18. If you’ve been thinking about it, this is the batch. Link in bio or DM us to claim a half or whole hog.
Questions? Drop them below 👇