Whole Pigs

Still partly under construction. But what you see is current and active.


Whole & Part Hogs

Get the pig you want, cut how you want and save a few bucks in the process. Order local heritage breed pigs by the whole, half or quarter. Pigs are priced per lb. (hanging weight) and processing is a flat fee. If you want to do all the processing yourself, that is just fine too for half and whole pigs, but not for quarters. You can also take a private class in Processing/Fabrication and cut, cure, grind and pack the pig at our shop together with us. Just $500 total for a group of up to 4 people for the class plus the cost of the 1/2 or whole pig you would like to use. We can start with at the farm with a live pig and also learn slaughtering for an additional $150.

Online ordering coming soon, but for now please text me and I will call you back to work out all the details.
402-999-1075


Pick the Pig

Berkshire

$2.76 per lb. (hanging weight)

whole (about 190 lbs) = $524

1/2 (about 95 lbs) = $262

1/4 (about 48 lbs) = $131

Characteristics: Possibly the best all-around heritage breed pig. Great marbling, darker meat with superb flavor, and a soft tender fat. 

Notes: Raised by TD Niche Pork in Elk Creek, NE. Pork only available without skin. You can order Berkshires in any portion without waiting, since we get these pigs for use in the shop about every 2 weeks. You can also order these pigs directly from the farmer and arrange to have it delivered to our shop. Cost will be about 15% less per lb., but you will be responsible for making the arrangements and paying any slaughtering and/or delivery fees. 

Mangalitsa Hybrid

$3.41 per lb. (hanging weight)

whole (about 190 lbs) = $647

1/2 (about 95 lbs) = $324

1/4 (about 48 lbs) = $165

Characteristics: 100% Mangalitsas are renowned for their buttery succulent fat and tenderness. However, the fat to meat ratio in the purebred pigs can be too much for some folks. This hybrid has the fantastic quality of fat and marbling but with out as much quantity.  

Notes: Pig is 50% Mangalitsa and normally 50% Berkshire. Raised by TD Niche Pork in Elk Creek, NE. Pork only available without skin. You can also order these pigs directly from the farmer and arrange to have it delivered to our shop. Cost will be about 15% less per lb., but you will be responsible for making the arrangements and paying any slaughtering and/or delivery fees. 

Duroc

$2.76 per lb. (hanging weight)

whole (about 190 lbs) = $524

1/2 (about 95 lbs) = $262

1/4 (about 48 lbs) = $131

Characteristics: A leaner heritage breed pig that still has better marbling and flavor than any commercial pork.  

Notes: Raised by Truebridge Foods on various regional family farms. We do not have these pigs in the shop on a regular basis. We can order these as whole or 1/2 pigs and get them delivered within 10 days. However, if you would like a 1/4 pig, you will have to wait until someone else orders another 1/4. 


Pick the Processing

Processing is a flat fee by the portion of the pig and not per lb. When you order a pig, we will work out together the exact cuts and flavors etc. Because of the extra work and time involved in making bacon, ham and sausage, there is an additional charge if you would like a lot of cured meats or sausages. And on the opposite end, if you would like the pig entirely fresh (no curing or sausage) there is a 15% savings.

Mixed

Little bit o' everything.

A great general mix. Lots of fresh chops, some fresh roasts, hams, bacon, options for ground pork (fresh), sausage or pulled pork.

whole = $400

1/2 = $250

1/4 = $150

 

Fresh

I'll take it from here.

Perfect for cooks. Get everything fresh and prepare it the way you like. Loin can be cut as chops and/or roasts. Fresh ham roasts. Pork belly and ground pork. Save 15% over regular processing.

whole = $340

1/2 = $212

1/4 = $128

Cured

Bringing home the bacon.

We can pretty much cure any part of the pig. If you want a whole lot of bacon and ham, we will oblige. In addition to the regular hams (back leg) and bacon (belly), you can have shoulder bacon/ham, English bacon, cottage bacon, sirloin bacon. 

whole = $460

1/2 = $287

1/4 = $172

Sausage

Did someone say sausage?

The normal "Mixed" processing gets you about 30 lbs. of sausage for a whole pig. We can make 1 flavor/type of sausage for every 10 lbs. Choose the "sausage" processing if you would like more kinds or pounds of sausage. 

whole = $460

1/2 = $287

1/4 = $172