Pigs will be taken to McConnell's Meats on November 9 and 16, 2026.
I have not raised prices since 2022, but feed delivery is why I had to raise the price for 2026 to $5.00 per pound. By the way, that is the hanging weight. Hanging weight is what the animal weighs after the head, hide, blood, and entrails have been removed. It is the fairest way to charge.
For 2026, I am using McConnell's Meats in Richmond, Ohio. Please fill out their cut sheet and send to me via email, text or in person via paper.
If you are used to eating store-bought meat, this meat will taste different. If you do not like the taste, there is nothing I can do about that, and I cannot refund your money. I do not cut the meat either, so if the processor messes up, there is nothing I can do, but let me know what the problem was so it can be avoided in the future.
Processing fees will be your responsibility. For example, if you have a pig that hangs at 175 pounds, you will write me a check, or Venmo, or give me cash for $875.00. That will cover the cost of the piglet and room and board, transportation to the butcher and delivery to you. Your processing fee will be 80 cents per pound and $75 kill and cool fee. That will cover a basic cut and no specialty smoked items like bacon, hams and such. The average hanging weight for us is 175 pounds.
For a 175-pound hanging weight, your minimum processing fee will be $215.00 If you want bacon, sausage links, ham and the like it will be a little more.
You could end up with a processing bill of between $215.00 to $350 It just depends on what you order.
All told, your 175-pound pig could cost you between $1,09.00 to $1,225.00
That 175-pound hanging weight will give about 150-175 pounds of pork for your freezer. If you put 175 pounds of pork in the freezer and you paid the top end of $1,225.00 your cost per pound is $7.00 Which would cover bacon, sausage, hams, bulk sausage and the like.
When it is done, I will pick it up and deliver it to you. At that time, you will pay the remaining balance and processing fees.
We will sell whole pigs or half pigs, but I must sell 2 halves, or one whole as I cannot take half a pig to the butcher.
If you want to come over and butcher your own I will teach you how to do it, but you have to be here for the kill day and the cutting day. You also have to buy your own spices and possibly freezer paper. I have a scale to weigh the pig so I can charge you accurately.
Finally, in order to secure your pork, I do require a non-refundable payment of $500. This protects us from being stuck with the feed and pig purchase bill and pretty much guarantees you will not back out.
Feel free to ask me questions anytime. Just text or call me if you want to place an order. I anticipate your pork will be ready about a week after the processing date.
740-278-3056