Half Hog $5.50/lb. hanging weight and this proce includes processing fees. 
 
Hanging Weight – also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards.
 
The dressing percentage for most hogs is about 72%. A 200 lb. hog will have a hanging weight or dressed weight of 144 lbs. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 70 - 75% of hanging weight. This percentage varies based on a number of factors including: Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield. The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts. A hog that dresses at 144 lbs. will usually yield between 50- 58 lbs. of take home meat since your order is for a half hog. Hogs are usually 250-300 pounds full grown. 
 
* Bacon and hams are not curred. Curring can be done for extra fee. You willl be sent a cut sheet that we will go over together before the hog is processed. 
 
*** There is a $150 non-refundable deposit. The deposot will be submtracted from the total cost once processing has occured.