Why Buy a Whole or Half hog?

Whole Hogs at Northwest Land and Cattle

At Northwest Land and Cattle, we're excited to offer you the opportunity to stock your freezer with high-quality, pasture-raised pork directly from our 5th-generation family farm. Purchasing a whole hog is a great way to save money, enjoy custom cuts, and support local farmers. Here’s a breakdown of the process, pricing, freezer space, and more to help you feel confident about your purchase.

Hanging Weight and Buying Hogs

Hanging weight refers to the weight of the animal after it has been slaughtered and dressed (with the hide, head, and internal organs removed), but before it is butchered into individual cuts.

When purchasing a share of a hog (e.g., whole or half), you typically pay based on the hanging weight. This weight is higher than the final packaged weight because it includes bones, fat, and other trimmings that may not make it into the finished product.

For example, a hog with a live weight of 300lb and a hanging weight of 210 pounds might yield around 135 pounds of packaged meat, depending on how the meat is cut and trimmed.

Why Buy a Whole Hog?

Purchasing pork in bulk has numerous advantages:

• Cost Savings: Save about 25% compared to buying smaller cuts year-round.

• Custom Cuts: Choose how your pork is processed—everything from thick chops to sausage, bacon, and roasts.

• Transparency: Know exactly where your food comes from—our family farm in southeastern North Carolina.

• Convenience: Always have a variety of cuts on hand for easy meal prep.

• Support Local Farmers: Buying directly from us helps sustain small-scale farming.

Pricing for Whole and Half Hogs

Our pork is sold by the hanging weight (the weight of the carcass after initial processing).

Whole Hog: $4 per pound hanging weight, plus processing fees (we use Piedmont Custom Meats, a USDA processor in Gibsonville, NC, currently charging $1.30 per pound, plus kill and box fees).

• Average Hanging Weight: 200

• Estimated Total Cost: $ 1,000- 1500 all depends on weight

• Take-Home Yield: Approximately 135 pounds of pork

• Half Hog (Side A or Side B): $4 per pound hanging weight, plus processing fees.

  • Average Hanging Weight: 95-125 lbs.

  • Estimated Total Cost: $550-715

  • Take-Home Yield: Approximately 65-90 lbs. of pork

• Deposit: $250 for a half hog or $500 for a whole hog (non-refundable, applied to your final balance).

How the Process Works

1. Reserve Your Side:
   Place a $250 deposit for a half hog or $500 deposit for a whole hog. This non-refundable deposit secures your order and covers processing fees, labor, and credit card costs.

2. Fill Out Your Cut Sheet:
   About three weeks before processing, we’ll contact you to finalize your cut sheet. Here you’ll choose cuts, thicknesses, portion sizes, and optional items like sausage, bacon, or offal.

3. Hanging Weight Pricing:
   Your final cost is based on the animal’s hanging weight. The processor will verify the weight, and you’ll pay the remaining balance at that time.

4. Processing Fees:
   Processing fees are paid separately and depend on how you want your pork processed.

5. Pick Up Your Pork:
   Your pork will be vacuum-sealed, labeled, and ready for pickup at the Pack House or the USDA-inspected processor near Greensboro, NC.

What’s Included in a Whole or Half Hog?

When you order a whole or half hog, you can choose how the pork is processed. Since you’re buying the whole animal at a set price per pound, all cuts—premium chops, bacon, and sausages—cost the same. This ensures you utilize the whole hog and saves you money. Here’s what you can expect:

• Chops: Bone-in or boneless pork chops, thick or thin.

• Roasts: Shoulder, loin, picnic, etc.

• Sausage: Custom sausage flavors (you can request links or bulk).

• Bacon: Fresh, home-cured bacon.

• Ground Pork: Portion sizes tailored to your needs.

• Soup Bones: Great for homemade broth or stews.

• Offal (Optional): Liver, heart, and other cuts for adventurous cooks!

Your take-home yield will vary based on your cut preferences. For example, if you opt for bone-in cuts, the total weight may include more bone, but if you choose boneless options, you'll get more meat per package.

How Much Freezer Space Do You Need?

Freezer space is important when buying in bulk. Here’s a guide:

• Half Hog (Side A or B): 5-7 cubic feet of freezer space.

• Whole Hog: 9-12 cubic feet of freezer space.

Pro Tip: 30 lbs. of pork = 1 cubic foot of freezer space. If you plan to store other items, consider a slightly larger freezer to keep things organized.

Quick Steps to Order

1. Contact Us: DEPOSITS OPEN MARCH 1st AT 8 AM
   Call 910-465-9713 or email us at nwbeef2@gmail.com to ask questions and get started.

2. Reserve Your Hog:
   Place a $250 deposit (half hog) or $500 deposit (whole hog) to secure your order.

3. Fill Out Your Cut Sheet:
   We’ll help you customize your cuts about three weeks before processing.

4. Verify Hanging Weight:
   The processor confirms the hanging weight, and you’ll pay the remaining balance.

5. Pick Up:
   Collect your fresh, vacuum-sealed pork from the Pack House, 5014 Northwest Road, Leland, NC 28456.