03/07/2016
If you are looking to fill your freezer with the best pork and want the knowledge of everything that went in to raising that animal including its diet and how it was treated, now is the time to make that happen. Fill the freezer now so you have more time to BBQ this year.
Custom processing for whole and half hogs is a scheduled for March 24. Currently offering a Spring Special with no delivery fees.
Here is the full info for whole and half hog for custom processing. These are our pasture raised Berkshire x Duroc and Large Black x Red Waddle. If you need someone to take a half, let me know as I keep a list normally for those just wanting half and will match you up.
Depending on the amount of packaged meat you want to get back determines the size of pig you should get or rather half or whole. Of extreme importance and pertaining to the swine gold is Bacon, most pigs of the type we raise at under 225 lbs can have very little if any viable Bacon. I normally take pigs to processing at 250-265 lbs. Rate of return on a 265 lb pig is normally 170-180 lbs of packaged good. Normal harvest is about 65-70 %. This includes hocks, liver, neck bones, and fat for lard rendering if you want it.
I use Reed's in Clanton for custom processing. They charge the individual buyer of the pig, you a $25 processing fee and $0.48 per lb on the cut weight. This includes curing of hams and bacon as well as slicing and vacuum packaging. Ground pork / sausage is packaged in 1 lb tubes. You can have shoulders cut into steaks or made into sausage, your ham left whole, halved, fresh , cured, or sliced, hocks cured or fresh, etc. You get to pick your cuts by filling out a spec sheet from Reed's which I will deliver with your pig.
The pigs I sell for custom processing this way are no different from any other pig I raise. All are on the same diet and treated the same way in the exact same environment. Custom processed by Reed's is what my family eats 99.99% of the time. It's the exact same quality meat as our USDA processed products but it's offered at an immense savings to the consumer.
Current pricing is as follows:
Pig live weight X $3. 50 per lb paid to Oinkin' Acres.
Paid to Reed's by the consumer is the $25 processing fee.
$0.48 per pound for finished product.
On a 265 lb pig which returns nearly 180 lbs of finished, vacuum sealed meat including around 20 lbs of Bacon the price comes out to $5.77 per lb for naturally grown and pasture raised pork. You get the chops, Bacon, cured and sliced ham, steaks, sausage, ribs, etc for that one blanket price of $5.77 that is a huge discount in comparison to our USDA processed retail pricing.
From delivery date to pickup by you it takes 2 weeks.
I can take payment via credit card as well. I require a $75 deposit that is applied to your total weight cost.
