This is what a 222 lb (carcass weight) Berkshire hog looks like. I am super excited to have a freezer full of locally grown meat! This will be especially helpful as we have started our 31 Days of Nothing Challenge. We ordered a whole hog from a local farmer early in the summer. We just had it delivered at the end of November.
Here is a list of the items we got.
24 lbs of bacon
40 lbs of sausage, breakfast, hot and mild
48 1" cut porkchops
64 brat patties
4 roasts at 4 lbs each
1 whole picnic roast to smoke ourselves
Buy purchasing our hog from a local farmer, we can feel comfortable with what we are eating and what we are feeding our children. It's important to get to know your farmer. Make sure they are using sustainable methods. These hogs were grown outside in the sun, ate home mixed foods and were not given any growth hormones or antibiotics.
Here is the breakdown of our cost. We pay the farmer $1.25 per hanging weight of the hog. We then have to pay the locker fee. The locker charges different fees depending on how you would like your meat. For instance, tenderizing runs $.15 lb, grinding meat runs $.20 lb, making patties runs $.40 lb. There are also charges for curing and smoking if you desire that.
The total price for our meat was $458.65. This includes all the locker fees. This averages out to be about $2.66 per lb. I am averaging that number because we are charged for the actual carcass weight of the animal and not the butchered weight.
Whether your buying a half or a whole hog there is going to be a larger up front cost. If you plan this purchase into your budget it won't be such a big deal. We know each year we will be paying for a hog in November, so we work that number into our budget at the beginning of the year.
If you are curious about buying from local farmers and don't know where to start localharvest.org is a great resource and can lead you in the right direction.
This post is linked to Simple Lives Thursday at Spain in Iowa.