What is Half a Hog?
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- Опубліковано 30 січ 2016
- We show and tell what half a butchered hog looks like. After wondering ourselves, we laid out half the meat from a recent butchering and explain the amounts of different cuts that came home.
We began with a 238# pig that ended up at a hanging weight of 170#. The cuts of meat that came home from the whole pig weighed in at 121# with an additional 23# of lard and 4# of organs.
For everyone considering buying half a hog from a local producer, we encourage you to watch this video to get an idea of what you will be taking home. While quantities and amounts of cuts will vary based on breed, feed, weight, environment, and butcher; this is a great starting point for the first time purchaser.
Buying local and from a trusted source creates a shorter path from farm to table, giving you the freshest product available. Knowing how your food was raised has the added benefit of keeping close connections with the land that sustains us all.
This is really great for me to see. We'll be getting a half a hog in March and now I can visualize the amount of space I'll need in the freezer.
+Lucky Robin Thanks, It was something we often wondered. while there are variables this is kinda close for most average butchering sized pigs. We had to borrow some of Mom's deep freezer space.
Thanks!
You’re welcome!
Great video, and good info. I look forward to more.
+High Desert Hollow Thanks! Appreciate the comment.
Great info. Thanks for the jowl plug. lol I live in a suburb right now, but we do have a weekly farmer's market that sells locally raised pork and beef. Got to get by there this Saturday. 🐷
+chobeeboy44 I miss the big farmers markets we had in the city, but getting to know the local providers here has been a fun and different way to find the things we need.
Good topic!
+dirtpatcheaven Thanks!
nice video. thank you
Thanks!
Nom pork available without killing hogs. But, no guilt! It is their role to get onto dinner tables!
Good Stuff Great Tips😄👍🏿
How size Freeze Box needed?
Thank you for the thorough explanation of the results of half a pig. Did you have any of your meat smoked?
They cured the hams in the smokehouse, but they didn't have a really smoked taste to them. We changed butchers for our next batch of pigs and the new butchers did double smoking. Best bacon ever!
Nice
Thanks!!
We want to raise large blacks too....This was very helpful.
+Delectable Mountains You might want to watch our whole pigventure playlist. We raised ours on pasture and had a lot of fun. It was my first time raising pigs.
This is independenthomestore using my wife's account...did you render your own lard or did the butcher do it for you?
+Barbara Rorer We have the lard frozen right now, it was not rendered for us.
Half Hog is 50% of a Hog. The End. Lmao 🤣
hahaha you are absolutely correct!
Great video. I have never paid attention, I just chuck it in the freezer. LOL God Bless
+Joe Scott Thanks. I guess when you are used to eating your own meat, it isn't as much of a big deal. When I was interested in buying half a hog I wanted to know what I could expect to get. Everyone told me, "it depends" which was absolutely no help at all. I knew that. I knew it depends on the breed and the weight, but come on! Can you at least give me a ball park? Nope. So I really wanted to know this information, not only for myself, but also to refer future customers.
Indeed, people emailing you would love all of their questions answered. The more info you have, the more customers you will have. I have sold a few chops or some ground pork (our 2 groceries do not sell ground pork) but I do not make a habit of selling my pork. I do however sell sheep and goat. Lots of it to the ethnic market in Vancouver, British Columbia along with the seafood that we grow. God Bless
+Joe Scott cool. We will get there sooner or later. Hopefully sooner.
I dont know much about raising pigs (cause my hubby and mom are not interested in the pig smell around here lol) so I maybe way off....but you said the pigs ate much more when older....which happen to be during the winter months were fresh grasses and such wasnt growing. not knowing when pigs breed or give birth (if its at certain times or if you can bred them anytime for babies) wouldnt it be better to get the piglets during winter so that they are eating the smallest amount of pig feed when the grass isnt really growing, and that way it will be nice growing season and plentiful foods when they are eatting the most feed/food? also check around for ppl that have fruit trees that they dont mess with anymore and see if you can go pick or pick up the fruit for them to feed to your pigs.
+getsmartnow2011
Just fyi, on pasture our pigs didn't stink at all, but I understand they do when kept in small pens.
Most pigs birth in early spring. On normal feed, in small pens, you can raise them to butcher weight quicker. On pasture it takes a little longer.
So here's what happened with our girls. We were planning on butchering in early to mid November. Being from the city, I thought it was like a haircut and I would be able to call up the week before and get an appointment. Imagine my surprise when they were booked until late December!! November is deer season and the butchers were all crazy busy.
Im just curious about the price of half a pig. Do you mind sharing?
+Brandy T We priced our pigs at $3.50/lb hanging weight. For this half of the hog we show in the video it would have been $297.50 payable to us, plus the butcher fee (roughly $65 for these cuts) payable directly to the butcher. That brings your total cost to $362.50. Divide that number by 56.5 pounds, and you paid $6.42 per pound for the meat. If you do a quick internet search you will see that is a great price for non-gmo, non-soy, pastured pork.
Are you located in Missouri if so where looking to buy a hog
All I heard was 9 pounds of bacon... MMM Baaaccooonnn
We name all our pigs Bacon and Sausage.
Not a Farm Girl: a Homestead Adventure LoL that’s hilarious!
So you didn't take the head, or the trotters, ????? makes for great brawn, or bone broth for soups , casseroles etc .. and then can it for later use..
+Maurice Brown no, I'm still new and didn't know what to do with all that. Next time I might.
+Not a Farm Girl don't worry about it .. when I came here my wife was horrified when I asked her where to , trotters, pigs head .ox tongue ,lambs tongues / brains... she said that almost all americans don't eat offial.................ya just don't what your missing out on I replyed..I have had the ox tongue since then though...
+Maurice Brown yeah, I don't think I've had anything on your list.
+Maurice Brown My husband just said we don't eat offial because it's awful. hahaha
But in the South, pickled pigs feet is common and in the Midwest they eat head cheese.