A whole pig generally costs between $925 and $1,125 based on weight. You'll be charged for the total hanging weight x $5.00/lb minus the deposit prior to pickup.

A half pig generally costs between $500 and $625 based on weight. You'll be charged the total hanging weight x $5.50/lb minus deposit prior to pickup.

A roaster is a young suckling pig under 50 lbs, and generally costs between $200 and $250 based on hanging weight. You'll be charged for the total hanging weight x $5.25/lb minus the deposit prior to pickup.

You will pay the processing fee directly to the processor. The processing fee will vary based on the cuts selected and the amount of smoked/specialty products ordered. We offer a courtesy drop-off and pickup from the USDA-Inspected Facility.

Certified Meishan Pork

Meishan pork is often called the “Wagyu of pork” because of its intense micro-marbling, deep red color, and exceptional tenderness. This rare and ancient Chinese heritage breed produces richly flavored meat and highly prized fat—known as “banyou”—that melts at lower temperatures than conventional pork fat, creating an unmatched texture and depth of flavor.

Unlike standard commercial pork, Meishan meat develops abundant intramuscular marbling that gives each cut a juicy, buttery quality many people compare to premium beef. Their slower, more natural growth cycle allows the muscle fibers to mature fully, resulting in darker, more flavorful meat with a robust, savory taste.

Meishan pigs are also uniquely suited for regenerative agriculture because they thrive on forage and high-fiber diets, making them an excellent fit for pasture-based farming systems focused on animal welfare, soil health, and sustainability.

As an endangered heritage breed, Meishans are carefully preserved by a group of dedicated farmers and conservation organizations working to protect their unique genetics for future generations.

Understanding Whole Pig Weights

When purchasing a whole or half pig, there are a few different weight terms you may hear:

• Live Weight — This is the weight of the pig while alive on the farm before processing.
• Hanging Weight — After processing, the head, organs, blood, and certain inedible portions are removed. The remaining carcass weight is called the hanging weight and is typically about 70–75% of the live weight.
• Actual Packaged Product Weight — After curing, smoking, deboning, trimming, and cutting into individual packages, the final take-home meat is usually about 60–65% of the hanging weight, depending on bone-in cuts, sausage, bacon, and customer processing choices.

For example, a 250 lb live pig may produce approximately:

175–185 lbs hanging weight
110–130 lbs of packaged pork to take home

Your final yield can vary based on cut selections and processing preferences, but this gives a realistic estimate of what to expect when reserving a whole or half hog.

Liver