Buying a whole organic hog

October 21, 2015

How to buy a whole hog Buying a whole hog from a farm has many benefits. You can save money, buy from a real farm of your choice, low carbon foot print and there is also a huge connection to where your food came from. Many questions come up when we sell our hogs from our farm SucherNova Farm ( suchernovafarm.com) , so I decided to post the information on my blog. About our pigs: We raise red wattles & berkshires. They are a heritage breed that is superior to store bought pork. They eat 100% organic grass, milk, kitchen scraps, grain and vegetables & fruit from the garden. They are raised on pasture and are used as tillers on our biodynamic farm.

The process: When you purchase whole hogs from us you will pay us the agreed amount per pound not including the slaughterhouse fee & butcher fee. We could have your meat delivered to any butcher but we recommend our USDA inspected butcher, Sonoma County Meat Co. in Santa Rosa, CA. Once you give us confirmation that you do indeed want to order a whole hog, we bring it in the following Tuesday. The butcher receives it Thursday and it takes 2 weeks for the butcher to cut, package and smoke, cure or case sausages. That tuesday we will send you the final weight of the pig with a bill of the final amount due to us. Once you have paid we give the butcher the ok to start working on your order. I will email you the cut sheet to fill out and email back to the butcher. You can also call & talk about your order with the butcher.

Once you  give us confirmation that you do indeed want to order a whole hog, we bring it in the following Tuesday. The butcher receives it that thursday and it takes 2 weeks for the butcher to cut, package and smoke, cure or case sausages. Estimated Finished Weight

To give you a ROUGH idea of how much meat you will get back.

For a 100 lb hog order you can roughly estimate you will receive:

12-14 lbs of pork chops (approx. 22-24 1″ chops)

3 lbs of spareribs

8-10 lbs ground pork and/or sausage

8-10 lbs bacon

15-18 lb fresh ham

10 lbs picnic shoulder roast

4-6 lb boston shoulder roast

5 lbs ham hocks or stew bones (great for soup, stew, or dogs)

8 -10 lbs fat (the possibilities are endless!)

1-2 lb jowl

1.5 lbs feet

Some Cut sheet choices:

Loin:

Bone-In Pork Chops (you lose baby back ribs if you get bone-in)

Boneless Loin Roast and/or Bone-In Pork Chops

Boneless Pork Chops (you can get baby back ribs if you get boneless)

Country Style Ribs (comes from the sirloin)

Sirloin roast or cut into

kabob/stew meat

Tenderloin:

Left Whole or cut into Medallions Shoulders:

Bone-In Roasts & Steaks Boneless Roasts

Country Style Spare Ribs Used for sausage and/or ground pork

Belly:

Bacon (fresh or smoked, nitrate free, lavender honey)

Spareribs and Bacon Riblets (trim from spareribs if cut St.Louis Style)

Leg (Ham):

Fresh Ham (left whole, or divided into roasts and/or steaks)

hamlets ( smaller hams)

Cured Ham (left whole or divided in roasts)

Used for sausage scallopini ( cutlets)

Hocks and Jowls: jowl bacon smoked hocks or fresh

The butcher has many different sausage mixes to choose from, call them to get choices from breakfast links, ginger garlic,chorizo, jalapeno
 cheddar, hot italian, mild italian. & more. When the butcher is done with your order, you will have to pay them for the cut & wrap. They charge $.65 for prime cuts or$1.05/lb custom order plus boning fees, making sausage or curing bacon fees. We suggest you call & discuss all the prices & options directly with them.

I hope I answered all of your questions, but if not, feel free to email me with questions.  suchernovafarm@gmail.com

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