Whole & Half Pigs

Reserves currently extend to April 2015.
To reserve send a $100 deposit and when your pig is about a month from being ready we’ll contact you to pick a week that works for you and go over the cut sheet.
See below in the How-To-Order section.

We have all natural pastured pork available year round. With our innovative techniques for winter pasturing allow us to breed, farrow and raise pigs naturally outdoors through all the seasons. Our pigs are raised on pasture/hay and dairy as their primary diet using managed rotational grazing on our fields. We buy no commercial hog feeds or grains, we feed no antibiotics or hormones. See our pig page about how we raise and what we feed our pigs. This assures you of the highest quality naturally raised pork free of antibiotics, herbicides, pesticides and hormones. No Weird Stuff – Just good wholesome food we feed our own kids. From our family farm to your family’s table.

Walter's Pork Cut Chart of Archimedes Boar
(Click to Zoom)

We deliver pigs to a butcher each week and pickup the meat from the previous week’s trip. You can then meet us along our delivery route or pickup at the farm gate. We deliver from Exit 1 of I-91 up through Bradford, across to Barre-Montpelier and up to Burlington, VT along I-89. See our delivery route. We don’t have a farm store or stand – For small orders of cuts we strongly recommend visiting the many stores that carry our pastured pork. Or dine at the fine restaurants throughout Vermont who offer our meat on their menus.

Samplers are available as the High-on-the-Hog and the economical Farmer’s Basket each of which is about a quarter pig of pork cuts.

Whole Pigs:
The price for a whole pig is $3.50/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 180 lbs so the pig cost is typically $630 or so. The slaughter is $55 and the butchering (cutting & vacuum packaging) is $150. A whole pig is about three to four cubic-feet depending on packing in the boxes. Occasionally a pig hangs a bit smaller and we add from another of our pigs to bring the weight up. If you specifically want a smaller pig, let us know. If you would like a larger pig, let us know too – e.g., for prosciutto making, etc – as we periodically have sows available who hang up to 300 or even over 500 lbs.

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Half Pigs:
The price for a half pig is $4.00/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 90 lbs so the pig cost is typically $360 or so. The slaughter is $33 and the butchering (cutting & vacuum packaging) is $85. A half pig is about two cubic-feet depending on packing in the boxes. We strongly recommend finding a friend to share a single whole pig order with – there is a big savings between whole and half pig pricing per pound.

Delivery along our route is just $10 per delivery or you can pickup here at the farm gate. When ordering smoked please realize that it takes about another four to six weeks for the smokehouse to do that portion. You can pick it all up at once or as two separate pickups, smoked vs non-smoked. The smokehouse’s schedule tends to be rather unpredictable. Often we can draw the smoked portion from earlier pigs of ours that have gone through the longer smoking process allowing for pickup all on one date.

The butcher also offers sausage making (Hot Italian, Sweet Italian and Breakfast Sage) as well as smoking of the bacon, hams, etc. Sausage links are $2.50/lb in 1/2 lb packages and smoking is $2.50/lb. (Note that the smoking shrinks the meat about 10% or so. e.g., 10 lbs of belly makes 9 lbs of bacon approximately.) Smoking takes about one month extra depending on the smokehouse schedule.

Our famous all natural smoked hot dogs are also available sometimes – request well ahead so you catch some out of the next batch. They are all natural, no nitrates, no nitrites, smoked and with dash of local Vermont maple syrup – no HFCS (High Fructose Corn Syrup), MSG, etc.

Note on Yield: A 250 lb pig yields a hanging weight of about 180 lbs. That is after slaughter and cleaning, head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight after slaughter. Cutting to standard commercial cuts yields about 67% of hanging weight or about 120 lbs of actual cuts. BUT! What happened to that other 60 lbs of your animal? We do dry age chilling during which there is about a 3% loss due to evaporation of water. This is good – it improves the quality of the meat. The rest is oddments and a lot of good stuff. Eat them. Eat the pig nose-to-tail, top-to-bottom. All of the pig is delicious. Bones make fantastic soup and stew stock. The head can be baked, stewed or made into jelled pork. The trotters and hocks can be smoked for use in delicious, nutritious soups where you get the benefit of the knuckle gelatin. The tail makes excellent soup stock. The back fat makes a fine lard for healthy cooking. The leaf lard makes great pastries. The organs are filled with vitamins and iron. Be a creative cook. Eat like a farmer. Use the oddments – after all, you paid for them!

Freezing is free and assumed by the butcher unless you specify fresh not frozen. We deliver fresh to stores. Restaurants often take fresh or frozen. We freeze for our own home cooking. Generally when people are buying a lot of meat they want it frozen so it can go in their freezer. Home freezers get stressed by trying to freeze too large a load all at once but the butcher has special high power freezers that do the job right and fast to give the best quality. We recommend getting your pork frozen by the butcher. Note that we can ask the butcher to freeze the meat but we can’t control what happens at the butcher. Sometimes they get backed up in their orders or make a mistake and don’t freeze the meat. If we deliver it to you not frozen that means it was never frozen. The best way to freeze meat in your freezer is by spreading the packages out in a layer – keep any out as fresh that you plan to use that week. Likewise sometimes the butcher makes mistakes in cutting. We check your order and try to catch these. If you find an error, let us know and we will correct it if we can.

For home storage we recommend chest freezers. They do a much better job of freezing and keeping the cold in. Get one without automatic defrost. Automatic defrost is bad. It warms the freezer damaging the food and then refreezes causing freezer burn. If you have a freezer with automatic defrost – turn off that feature – automatic defrost shortens the life of all foods in your freezer. Our pork is vacuum packaged after five days of dry aging for the best quality. Treat it right for your dining delight.

Curious about what is in a pig share? See these articles:

What Good is a Pig: Cuts of Pork Nose-to-Tail

What is a Half Pig Share?

Of Sausage and Law

Smoked Pork Products

How to Order:
Go to the Order Form or call or email us. On the order form you want the “By the Pig” section at the bottom of the order form. If you have any questions about how to fill out the order form let me know.

It typically takes a month or so to get into the schedule. To reserve your pig, send a $100 deposit with a note of what you would like. When we deliver we’ll have the total for the rest minus your deposit based on the hanging weight and any sausage, hot dogs or smoking you would like.

Walter, Holly, Will, Ben & Hope Jeffries
Sugar Mountain Farm, LLC
252 Riddle Pond Road
West Topsham, VT 05086
439-6462 — Phone number for orders only (802 in VT)
For questions about raising pigs see our Contact page.

Deposits are non-refundable.

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18 Responses to Whole & Half Pigs

  1. Kimara says:

    We are looking at ordering a whole pig and sharing the meat etc. with 3 other families.
    None of us have done this before. When I fill out the order form, how specific do we need to be regarding cuts? I saw a line for “standard cuts” what exactly does that mean? I know there is plenty of meat from a whole pig but is it easy to divy up so that everyone gets some of each type? Also, the order form has an area to “include oddments” does oddments include everything or only specific oddments?

    Finally, what is your timeline for the CSA? If we wanted a whole pig pretty quickly is the CSA an option for us? Is there any real difference?

    • There are a few cuts like the tenderloin where there are only two on a pig but most things can be easily divided up between four families. Standard Cuts is what most people choose and then they specify how many pork chops they would like to get per package, what sausage, smoked meat (e.g., bacon & ham), etc. In the upper part of the order form you can see the names of many cuts in the “By-the-Cut” section. The oddments are listed in the “Oddments section” of the order form. I recommend asking for the oddments. Some people don’t want the head, feet and such but they’re great for making soup, stew, etc. With a whole pig all the oddments listed there can be included.

      For some articles on what cuts are in a pig. That article talks will give you an idea of what the amounts of various cuts might be. For more details on cuts see What Good is a Pig and Sausage & Law.

      The difference between ordering a whole pig now or doing the CSA Pre-Buy is time (now or later) vs the savings on processing costs (~$200).

      The advantage of the CSA Pre-Buy is you get free processing and delivery on our route within Vermont. The disadvantage is the wait. The CSA Pre-Buy cost is $630 for a whole pig. We are still working on the butcher shop. We hope to be up and cutting meat by this winter under USDA inspection. We are tantalizingly close and looking forward to doing it here. First we’ll be under Vermont state inspection. There are some people already on the list for the CSA Pre-Buys so any new CSA Pre-Buy orders will come after those.

      For non-CSA Pre-Buy orders you simply need to send a $100 deposit now and we’ll schedule your pig with the butcher. It takes about one to two months to get into the butcher’s schedule so if you ordered now it would be late September or October when you probably got your meat that way. Then the final price is based on the hanging weight of the pig (around 180 lbs) at $3.50/lb (thus about $630) plus the slaughter ($45), butcher ($130), sausage ($2.50/lb) and smoking ($2.50/lb).

      You can send the cut sheet / order form or I can go over it on the phone with you after you’ve organized with your friends. I don’t actually have to have your cut sheet until the pig heads to the butcher so there is still plenty of time for that. We take pigs to butcher each week.

  2. melvin says:

    Dare sir or madam
    I want pig foot for export i will be garet fool if u can tell me the cost
    with regards

  3. Storm Parker says:

    I am buying pigs to raise and slaughter. I have been looking around and trying to figure out what to charge my friends and family members to raise and slaughter a pig for them. I am trying to factor in the price of the piglet, grain, slop, housing, slaughtering, and butchering. If you could help me out with some prices that would be awesome!

    • On our Lit page you’ll find our order form which shows the prices we charge and that will give you an idea of a fair price that covers all the costs. Doing just a few pigs will be a little more expensive so you might want to go up 50 cents to a dollar a pound above those prices.

  4. prosper says:

    I am looking to export head pigs with the tong and brain can you help?
    if yes please call me or email me a number were to call you thank you.

    • At only ten pigs a week I do not think we have the kind of volume you’ll need for export. It would take too long to fill an export container. You might try the larger farms in Iowa and such who do more volume.

  5. sharon says:

    I am looking for a pig to roast, About 70 to 80 pounds .We live in mn do you ship to other states. We would need it by middle to late sept 2013 do you think you could help us out and also what would it cost to get a pig and ship it here..
    thank you sharon

    • We can ship but it is expensive. Shipping typically runs around $100 to $150 depending on the size and distance for most roasters. 70 lbs is pushing the upper limit of ship-ability since there is also the box and often dry ice weight on top of the pig’s weight. See the Roasters Page for details.

  6. hhp says:


    is it possible to buy a live pig/sheep to slaughter myself? Where could I find an animal for purchase?

    • There are farmers who will sell live animals. Do you have the skills and experience to do a proper humane slaughter? If not then I would suggest hiring someone who is experienced in doing humane slaughter to do it with you the first few times. Once the animal is slaughtered and prepared to a hanging carcass you can follow the directions in a book or video like Cole Ward’s for doing the butchering.

  7. jason stewart says:

    I am buying a whole hog and having it processed but I would like to know what cuts I get if I do “this vs. this.” I want ribs, whole loin (which I can cut chops out of myself), of course bacon, and shoulders (for smoked pulled pork), breakfast sausage, maybe some Canadian bacon, hocks and bones and ears for my dogs but I don’t necessarily love a ton of hams. So if I skimp on one thing do you get more of another? How does it breakdown?

    • Jason, check out the articles listed above which also have a pork cut chart. These will help you understand what cuts come from what parts of the pig. In particular, start with the “What Good is a Pig” article.

  8. Gainer says:

    Hi Walter, I have followed your website and on homesteading today site.
    First off thanks for all your input and info your share. Its been a lot of help.

    I have a friend/local farmer wants to rent my boar for stud service. He is a large black X red wattle. I’m not sure what to charge for stud service. I was thinking pick of the litter. Do you ever stud you boars? or have any input to help me out with.

    • I am very hesitant to rent boars, either in or out, because promiscuity can spread disease. If you are going to rent-a-boar then I would suggest doing full vaccinations and deworming of the boar before and after and insisting on full vaccinations and deworming of the sows. I would also quarantine the boar for 30 days on his return. Better yet, have a boar just for this purpose or just share with specific people who understand the issues and agree to all helping to do good biosecurity. A little precautions go a long ways to protecting your herds.

      That said, we did rent boars back when we were getting started for the first few times we bred our sows. The way it worked was we could either at our choice pay the farmer one piglet or $100 per sow who was bred. Any sow that didn’t take didn’t get paid for breeding.

      The person renting in the boar is responsible for feeding the boar for that month – a cost to keep in mind. I say a month as that properly timed hits two heat cycles.

  9. How would I get a half of a pig cut up and frozen shiped to my home I live in ohio I’m looking for half a pig to put in the freezer thank u evelyn

    • Pigs are reserved out to January. A half would be $620 including processing (slaughter, butcher, vacuum pack, typical smoking). Shipping generally runs about $100 to $200 per box depending on destination. A half pig is two boxes. Thus a total of about $920 or so shipped. If you can email me your zip code I can give you a precise quote.

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