Reserve your whole pig share for Fall 2020.
 
A whole-pig share is a wonderful way to stock your freezer with the highest quality, pasture-raised pork for the year. You'll take home somewhere between 130-180lbs of premium pork, depending on the weight of the pig, and your selection of cuts and oddments. 
 
NB. This deposit reserves your pig share--the final cost of pig share ranges from $1,000-$1,300, the remainder of which you'll pay when you receive your share. 
 
A whole pig will give you roughly:
~16 lbs of Shoulder, for roasts or ground for sausage
~15 lbs of Picnic, for roasts or ground for sausage
24 lbs of Loin, for rib & loin chops or for loin roasts 
2 racks of Spare Ribs, ~1.5-2 lbs each
~14 lbs of Belly, can be smoked for bacon or left fresh
~26 lbs of Leg, which can be smoked/cured for ham, ground for sausage, or left uncured for roast or steaks
14 lbs of Trim, which can be ground for sausage
9 lbs of Hocks, which can be smoked, fresh, or ground for sausage
12 lbs of Fat, which is great for home-rendering and using in cornbread, roasted veggies, and cooking your eggs
36 lbs of bones, head, & trotters, great in stock (and for less-well known dishes like Coppa di Testa (Italian headcheese))
 
What's the total cost?
The total cost per pig varies from about $1,000 to $1,300, depending on the weight of the pig and the cuts & cures you select. This works out to about $7.25/lb (yield weight, or what you bring home with you). Check out our FAQ page for more info on cost.
 
How do you arrive at the cost?
The total cost is a combination of the hanging weight of the pig, plus the slaughter and butchery costs. The hanging weight of the pig is the weight of the pig after slaughter.  
 
For whole pigs, we charge $4.25/lb for the hanging weight of the pig, which is roughly 200lbs. So, the cost of the pig itself is about $850. 
 
The slaughter is $80 per pig, and the butchery and curing costs work out to between $200-$275 per pig, depending on which cuts & cures you prefer. 
 
So, $850 (pig) + $80 (slaughter) + $250 (processing) = $1,180.00
 
What is the volume of a pig share?
If you want all the oddments (bones, head, trotters, fat, etc.) along with the classic cuts, you’ll want to have about 7 cubic feet of freezer space. 1 cubic foot is about the size of a milkcrate. If you don’t plan to take the oddments, you’ll need around 6 cubic feet of freezer space.
 
When do I get it? 
Our pigs will be slaughtered and butchered in October 2020, and you'll get your meat in mid-November to early December. We'll be in touch with you to schedule specific pickup dates in Portland, Eugene and the Seattle area.
 
If you have any other questions, check out our FAQ page or send us an email at yachatsforestfarm@gmail.com.