In the land of the pig, the butcher is king.

We have sold out of lambs for 2025.  We typically send out a notification to our newsletter subscribers in February, giving everyone an opportunity to reserve their lamb for spring processing.  We will do so in 2026 as well.  Of note, we only sell whole lambs, sorry no halves. 

In general, when you reserve your lamb we will provide you with an estimated date of processing to be confirmed as the date approaches.  On the morning of processing I will provide your name and phone number to the processor so that they can contact you to discuss your cutting preferences.  When the date arrives we will deliver your lamb to the processor and they will notify us shortly thereafter of the official hanging weight of the animal.  After we have received the hanging weight we will then send you a final bill based on that figure (see pricing section below for more details).  Within a few weeks of the drop off date you will be notified by the processor that your cuts of lamb are available for pickup.  You will be responsible for picking up your meat and paying them directly for processing.

Whole lamb average about 45-55 lbs. hanging weight, about 70% of which will be take home meat.

We charge a flat rate of $6.00 per pound based on the hanging weight of the animal.  We will send you a final bill based on the weight provided by the processor.  You will also pay the processor directly when picking up your cuts of meat.  Processing is pretty straight forward when it comes to lamb and we have found that it usually costs somewhere in the $100 to $110 range, depending on size.  Let's look at an example below:

Whole Lamb: 55 lbs. hanging weight

50 lbs. x $6.00/lb = $300

Whole Lamb Processing:

$41 kill fee

$12 disposal fee

$51 processing for under *60 lbs. hanging weight

Processing Total = $104

*$0.85 per/lb. for over 60 lbs.

We have sold out of half and whole hogs for 2025.  We typically send out a notification to our newsletter subscribers in late spring giving everyone an opportunity to reserve their hog for fall processing.  We will do so in 2026 as well.

We sell either half or whole hogs and we use a few different processors to handle the butchering, depending on which processor has spots available.  When you reserve your hog we will provide you with an estimated date of processing to be confirmed as the date approaches.  About a week before the processing date I will provide your name and phone number to the processor so that he or she can contact you to discuss and walk you through your cutting instructions.  When the date arrives we will deliver your pig to the processor and they will notify us shortly thereafter of the official hanging weight of the hog.  After we have received the hanging weight we will then send you a final bill based on that figure (see pricing section below for more details).  Within a few days of processing you will be notified by the processor that your cuts of pork are available for pickup.  You will be responsible for picking up your meat and paying them directly for the processing of your pig.

We aim for pigs that average about 275 lbs. live weight on the morning of processing.  From a live animal to hanging carcass, shrink will occur at the following steps: Blood loss, hair and epithelial layer, offal (entrails), and moisture loss. On average, the hanging weight of the hog is about 30% lower than live weight.  On a hypothetical 275 lb. pig the hanging weight would be around 190 lbs. 

We charge a flat rate based on the hanging weight of the animal.  As of 2025 we charge $5.00 per pound and will send you a final bill based on the hanging weight provided by the processor.  You will also pay the processor directly when picking up your cuts of meat.  There is a decent amount of variability in this charge based off of the hanging weight of the pig and the complexity of your cutting instructions but in general the processing of a whole hog is usually in the $350 range.  Let's look at an example below:

Whole Hog: 190 lbs. hanging weight

190 lbs. x $5.00/lb = $950

Whole Hog Processing:

$85 kill fee

$0.90 per/lb processing x 190 lbs. = $171

$1.29 per/lb cure & smoke fee x 50 lbs. = $64.50

$1.31 per/lb sausage linking x 15 lbs. = $19.65

Processing Total = $340.15