Are you interested in shopping straight from your own freezer for dinner?
Do you like saving a ton of money? (like $4+/lb less than retail!)
Do you have at least 4 cubic feet of freezer space?
What about having complete control over what cuts are ordered?
If you said yes to these questions it sounds like you're ready to dive right into the world of custom cut half hogs. The process can seem very overwhelming the first couple of times, but I totally got you! Below I have outlined the process, but please feel free email us anytime at WITMeats@gmail.com if you still have questions.
Our next pork is scheduled to go to the butcher on February 1st (sold out), February 22 (sold out), March 15th (sold out), April 12th (sold out), April 19th (sold out), May 31st (sold out), July 19th (sold out), August 16th (sold out), September 21st (sold out), December 20th and December 27th. Deposits are due two days before the butcher date.
There are two pieces to your final price - the hanging weight price and the processing fee. The hanging weight price is $5/lb and the average hanging weight is between 90 -110 pounds. The processing fee relies heavily on what cuts you choose. My average processing fee for half a hog is $130. So you should be in the realm of around $600 for a half hog. This is not a guarantee, but gives you an idea of what to expect. The first $100 pays to reserve your half then the remainder is due at pick up.