UPDATE: We only have one 1/2 share left.

We have 3 of our forested, heritage hogs available for shares for our April 30th butcher date with Byron Center Meats.

You will be able to choose your own cuts from the butcher, and Byron has the option to have your smoked meats cured naturally, meaning nitrate/nitrite-free.

If you have never ordered a pork share before, please keep in mind that your animal only has a certain amount of cuts available per half. You cannot just order a half hog of bacon. Whichever cuts you do not choose will be turned in ground pork sausage, and you can choose flavoring, etc..

Pigs will average 165-200lbs hanging weight for a whole hog. We will not know an exact weight until butchering.

Cost is $4.75/lb hanging weight, plus butchering costs.

A non-refundable deposit is required to reserve your share. Deposits will go toward the final cost of your meat. Deposits are $150 for a half hog, $300 for a whole hog.

Here is information from Byron about butchering costs for hogs:

“Pork:

Whole Pigs: $0.71/lb. (Hanging Weight)

Half Pigs: $0.74/lb. (Hanging Weight)

**Additional charges apply for patties ($1.30 per pound), grinding for sausage ($0.20 per pound), sausage/brat linking ($1.30 per pound).

**Smoking charges: our regular cure is $1.10 per pound and our all-natural cure is $1.40 per pound. Bacon slicing is an additional $0.35 per pound on top of smoking charge.

Please keep in mind that the kill fee and carcass trucking fee will be included in your final processing total. This price varies per kill facility. Ask your farmer for more details!”