Half Hog Deposit
Final cost is calculated by the pound and determined by hang weight at the time of butcher. This is usually around 200-220 lbs for a whole hog.
Butcher fees are paid separately and are dependent on your customization (curing of bacon/ham, sausage processing/flavoring).
Final cost is calculated by the pound and determined by hang weight at the time of butcher. This is usually around 200-220 lbs for a whole hog.
Butcher fees are paid separately and are dependent on your customization (curing of bacon/ham, sausage processing/flavoring).
Final cost is calculated by the pound and determined by hang weight at the time of butcher. This is usually around 200-220 lbs for a whole hog.
Butcher fees are paid separately and are dependent on your customization (curing of bacon/ham, sausage processing/flavoring).