I am not currently taking reserves for cut meat. With the pandemic and everything I am taking this year to do upgrades on the butcher shop and farm. I have a lot of smoked bacon, smoked hams, smoked ham steaks, smoked trotters, smoked hocks and smoked jowel (similar to bacon).
(Click to Zoom)
Enjoy pork butchered in our family’s Vermont state inspected on-farm butcher shop here on Sugar Mountain Farm. Affordable quality pork from our family farm to your family’s table. Pickup at the farm, local delivery in Vermont and shipping available.
One time or weekly, biweekly and monthly CSA boxes available from $40 each. Save even more buying in bulk as a whole, half or quarter pig:
| Product | Weight | ~Cost/lb | Price |
| Ode to Oddments Sampler | 20 lbs | $2.00/lb | $40 |
| Farmer’s pick of soup bones, fat, trotters, etc. | 40 lbs | $1.88/lb | $75 |
| Farmer’s Basket Sampler | 10 lbs | $5.00/lb | $50 |
| Farmer’s pick of delicious cuts & sausage | 20 lbs | $4.00/lb | $80 |
| High-on-the-Hog Sampler | 10 lbs | $8.50/lb | $85 |
| Farmer’s pick of chops, roasts, sausage, etc. | 20 lbs | $8.00/lb | $160 |
| Pick-of-the-Pig Sampler | 10 lbs | $10.00/lb | $100 |
| Your pick of cuts & sausage, up to 1 tenderloin. | 20 lbs | $9.00/lb | $180 |
| Quarter Pig Easily shippable single box |
43 lbs | $8.24/lb | $360 |
| Half Pig A variety of cuts with sausage addons. |
87 lbs | $6.84/lb | $580 |
| Whole Pig Nose-to-tail delights! |
175 lbs | $5.43/lb | $950 |
Make any product a CSA dozen and save even more!
Linked & bulk sausage, dry rub bacon, brined hams and corned pork available.
Our pork is also available both retail direct and in fine stores and restaurants.
Delivered weekly around Vermont – see map.
Shipping available within the USA.
If you have any questions after perusing this page please email me at walterj@SugarMtnFarm.com
Whole Pigs:
The price for a whole pig is $950 based on $4/lb with a final hanging weight at the butcher after slaughter of 180 lbs plus $65 for slaughter and $165 for butchering (cutting & vacuum packaging) for a yield price of about $5.43/lb with a typical yield of about 130 lbs of classic cuts and about 45 lbs of oddments such as bones, tail, head, fat, etc. Cutting choices change yield and pigs vary in size. With the whole pigs, half pigs and quarter pigs we can cut to your specs following the Cut Sheet Order Form or you can just let us know you would like standard cuts and choose what sausages you would like if any. A whole pig is about four to five cubic-feet depending on packing and oddments choices. For reference a milk crate is one cubic-foot.
Sausage, hot dogs, dry rubbed bacon slabs, brined, corned pork and smoked products if you like. We offer bulk and linked sausage in the following flavors:
- Sweet Italian,
- Hot Italian,
- Chorizo,
- Kielbasa,
- Bratwurst,
- Breakfast Maple,
- Breakfast Sage and
- Farmhouse salt & pepper.
(Click to Zoom)
Our famous all natural smoked hot dogs are also available – request well ahead so you catch some out of the next batch. The added processing cost is $5.00/lb when ordered with your pig – normally $11.45/lb. Our hot dogs are all natural, no nitrates, no nitrites, no MSG, no HFCS (High Fructose Corn Syrup), etc. Just sweetened with dash of local Vermont maple syrup and smoked for a delightful flavor.
Smoked bacon, hams, hocks, trotters and other meat smoked for $4.00/lb. Note that the smoking shrinks the meat about 15%. e.g., 8 lbs of belly makes ~7 lbs of bacon. Smoking takes about six to twelve weeks extra depending on the smokehouse schedule. Dry rubbed bacon, brined hams and corned pork do not add any extra processing time since they are not smoked.
Occasionally a pig hangs a bit smaller and we add from other 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. Special orders don’t upset us!
Use the Cut Sheet Order Form to order. If you are splitting with friends, present us with a single cut sheet and then you divide up the meat once you get it.
Free Oddments:
We tend to have some extra oddments available each week from the pigs we cut to deliver to stores and restaurants. Oddments aren’t a big seller in the stores but they’re delicious eating. Things like soup bones (perfect for paleo diets), jowl, back fat, leaf fat, trotters, kidney, liver, heart, etc. If you like to cook with oddments let us know and we’ll add a free bonus to your whole or half pig order.
Half Pigs:
The price for a half pig is $580 for 87 lbs – about two cubic-feet. All the options for sausage, brined, corned and dry rub from the whole pig description above apply. We strongly recommend finding a friend to share a single whole pig order with to get he best price – there is a big savings between whole and half pig pricing per pound. You submit one cut sheet and get a big savings when you share. Use the Cut Sheet Order Form to order.
Quarter Pigs:
The price for a quarter pig is $360 for 43 lbs – about a cubic-foot. All the options for sausage, brined, corned and dry rub from the whole pig description above apply. A quarter pig is not a literal quarter of a pig but rather a representative sampling of cuts. A quarter pig is a good shippable unit of pork as it fills one shipping box and achieves the best shipping rates. Use the Cut Sheet Order Form to order.
Weekly Delivery Route
(Click For Big Picture)
You can pickup your meat here at the farm gate (bring plenty of coolers) or you can get it delivered along our weekly delivery route for just $15. We deliver from Brattleboro I-91 Exit 1 up through Bradford on most Wednesdays and across to Barre-Montpelier and up to Burlington, VT along I-89 most Tuesdays. You can meet us at one of our regular delivery stops or if you live or work right close to our route we can deliver to your home or place of work.
Shipping is expensive but doable within the USA. Shipping can be done in 10, 20 or 40 lb boxes. The most cost effective shipping amount is about 40 lbs which is two of the larger box packages or a quarter pig. A whole or half pig is shipped in multiple boxes as noted in their sections above. Figure about $100 to $200 per box for the shipping depending on location. You can minimize shipping costs if you elect to not get the oddments such as head, skin, bones, etc from quarter, half and whole pigs. When you know what you would like to order, email me your zip code for a shipping quote along with your intended order and I’ll reply with a quote.
Do-It-Yourself:
Whole and half pigs are available as sides scalded, scraped and chilled if you prefer to cut your own meat. Due to transporting issues they may come as quarters or portions rather than a full side. The cost is the hanging price per pound plus slaughter. For $25 per side carcasses can be cut to primals and chine-off (back bone from loin) if you would like for easier handling and cutting if you are without a bandsaw. Live pigs are not available for DIY slaughter.
Samplers:
Boxes of our delicious pork cut here in our butcher shop on Sugar Mountain Farm are available in sizes of 10 and 20 lbs:
Pick-of-the-Pig where you select the cuts you would like from the retail order form with up to one tenderloin and a variety of other cuts and sausage and up to one each of a dry rubbed bacon, brined ham, corned pork and smoked bacon. Prices are $100 for 10 lbs and $180 for 20 lbs. Use the Retail Order Form.
High-on-the-Hog where we select an assortment of cuts for you that will include pork chops, sirloin, shoulder, a variety of sausage and other delicious cuts of our pork. Prices are $85 for 10 lbs and $160 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that.
Farmer’s Basket is a selection of cuts, ground, sausage and such from what is left over after we sort deliveries each week. We give you a great price and you help us use all of the pig. Prices are $50 for 10 lbs and $80 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that.
Ode to Oddments is a selection of oddments such as soup bones, back fat, leaf fat, trotters, tongue, heart and such from what is left over after we sort deliveries each week. We give you a fantastic price and you help us use the last delicious bits of the pig. It is farmer’s pick but if you have particular predilections just let us know. If you’re on a paleo diet and want lots of bones for making bone broth, just ask! We can cut the bones to expose the marrow for making the best bone broth. Prices are $40 for 20 lbs. Use the Retail Order Form. If there are any types of oddments you don’t like, just indicate that.
CSA‘s can be created from any sampler, quarter pig, half pig or whole pig by pre-buying eleven and getting your twelfth box free for additional savings. We offer CSAs weekly, biweekly, monthly, quarterly or annual schedule your needs. A custom mix of different boxes can be done with the last one being the lowest priced. If you pre-pay the CSA you get an extra 20% off for huge savings! Home delivery is available near our regular weekly route for $15 per delivery – Save even more by meeting us at our stops on our delivery route to get free delivery on CSA boxes. To order a CSA email me at walterj@SugarMtnFarm.com
What is a CSA? The term CSA means Community Supported Agriculture and has become the common word for a share, package or box subscription of vegetables, fruit or meat that a consumer receives on a regular schedule such as weekly, every other week or monthly. A Sugar Mountain Farm CSA Box consists of cuts of delicious pork and most people do it on a monthly basis either picked up here at the farm, delivered along our weekly route or delivered to their homes if they live close to our route. The difference between a CSA and a purchase of product is that the CSA represents an ongoing commitment which helps the farmer know how much to raise and harvest each week.
Retail Cuts:
We don’t have a farm store or stand so you can’t browse the cuts. We can do orders of retail cuts over $100 by pre-order using the Retail Cuts Order Form. For smaller orders of cuts we strongly recommend visiting the many stores that carry our pork. Many of the stores will take your custom order for our pork if you want something special that they don’t normally carry such as a crown roast, skin-on roasts, etc. Or dine at the fine restaurants throughout Vermont who offer our meat on their menus. Shipping is available for retail cuts.
Typically we have sourced pigs from our own genetic lines which we have been selectively breeding since 2003. These include Yorkshire, Berkshire, Large Black, Tamworth and a few others in addition to our primary cross lines such as Mainline and Blackieline. See the Pig Page for more details about our lines and the Breeders Page as well. Some people like to pick a particular genetic line and that option is available, we occasionally buy pigs from other farms. You can select one of the Sugar Mountain Farm (SMF) lines in the Genetics options on the whole pig order form at a small additional cost. Picking genetics may delay orders as that means a smaller pool of pigs to pick from. Otherwise pig is farmer’s pick at no surcharge.
Freezing is free and assumed unless you specify fresh not frozen. Occasionally timing and freezer space work out so that freezing is not available. Generally when people are buying a lot of meat they want it frozen. Home freezers get stressed by trying to freeze too large a load all at once. We have special high power freezers that do the job fast and right to give the highest quality. We recommend receiving your pork frozen if possible. 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 if possible as 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.
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 130 lbs of actual cuts like you would see in the store. BUT! What happened to that other 50 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. There is a little loss to trimming. 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 – great for healthy joints and paleo diets. The head can be baked, stewed or made into jelled pork, what we call brawn. 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 – It’s all great pork! See this article about What Good is a Pig.
Curious about what is in a pig share? See these articles:
What Good is a Pig: Cuts of Pork Nose-to-Tail
It typically takes two weeks or so to get into the schedule although sometimes it is longer in the fall.
If you have any questions, email me at walterj@SugarMtnFarm.com
Deposits are non-refundable but can sometimes be delayed to a future purchase if you run into a scheduling problem. Let us know as soon as possible. Once the pig is slaughtered the date is fixed.
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
Hi,
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). [Note: These are 2012 prices.]
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.
Dare sir or madam
I want pig foot for export i will be garet fool if u can tell me the cost
with regards
melvin
Hmm… I’m not sure that we would have enough for you to want to export. Our goal maximum is only 40 feet per week. You can find the price list on the Literature page. There would be a discount for volume.
Hi
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.
Hello,
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.
Hi
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.
hi,
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.
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.
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.
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.
Hi I was wondering how much would it cost for me to bring my pig in to be butchered?
We won’t be doing processing of pigs for other farms at this time due to the added costs and complications of insurance and regulations. The butcher shop is just for our own pigs. I highly recommend Adams Farm Slaughterhouse. They are most excellent.
Is it Possible for you to slaghter the pig and then have the Customer take the pig to the butcher
We take the pigs live to the slaughterhouse and they do the slaughter under USDA inspection. The customer can then get the whole carcass which they can prepare as they like or take to another butcher if they prepare. We do that all the time. It would be the hanging weight prices plus slaughter and then either pickup here at the farm or delivery on our route. For whole finisher sized pigs they’re split to halves due to the weight.
I am looking to purchase whole hogs scraped and gutted for our business. I need a supplier that will keep the health department happy. I am wanting to buy 2 to 4 120 pound cleaned hogs for whole roasting a week to start with. What is your route of delivery and costs. Thanks
You can find a map of our delivery route on the Retail Page. Delivery is $15 on-route as of 2016. Contact me at walterj@sugarmtnfarm.com to order.
I have a 300lb potbelly pig. He was our daughter’s pet, she wants to eat him know. We are tired of our backyard being dug, and not being able to go anywhere because he became too big for our car. Can you help us?
I’ve heard of many people eating Pot Bellied pigs. Pot Bellied pigs were originally developed in Asia as a kitchen or garden pig that could be raised on the family’s scraps to provide meat for the family table. The fad of keeping them for pets in the USA is rather recent and as many people find out, pigs are not very good pets in part because they do get quite large. He should be good eating. Congratulations to your daughter on having raised her own meat at home.
My suggestion would be to take him to a butcher and have him slaughtered and made into cuts and ground. You may also be able to find an itinerant butcher who can come to your home to do the work. That will be a little more expensive typically but but an excellent experience as they’ll often let you help so you can learn the craft.
Hello I have a few questions!
how old do your pig range in your farm?
Do you have commercial gilts available at the moment ?
How much do your guilts cost?
Does your farm sell semen?
last question, do your hogs have an vaccinations? or SPF?
These are a few questions giving to me by my professor and I will be sharing them with my Advancement Swine Class.
Pigs range from birth to a bit over nine years in age for breeders. 95% of the pigs go to butcher between six and eight months or so.
I’m not sure what you mean by “commercial” gilts. We do sell breeder gilts both exposed and guaranteed bred. See the Breeder Page for details.
We don’t sell semen. Breeding boars are available. Again, see the Breeder Page for details.
Yes, we do vaccinate our pigs.
How many bushels of grain does it take to bring a hog to 250 lb
The rule of thumb is that if you’re grain feeding (corn/soy) it is about 800 lbs of grain from weaning to market size.
Hi Walter, are you still filling CSA prebuys to help fund the butchershop? I have sent a few emails over the past few months but haven’t received a response, is phone a better way to contact you?
Hi John, Email is normally the best way to reach me. Not sure why yours didn’t get through. I’ve sent you a cut sheet via email. Reply back so I know you got it and we’re connected. Cheers, -Walter
All the items look yummy.. happy new year to you and your family.
I am wondering about your wholesale prices. I’m in charleston sc with a registered berkshire herd and I’m trying to figure out my wholesale pricing, my retail is pretty much in line with yours but my restaurant and other wholesale clients refuse to pay more than $3/lb hanging weight, which at that price is scarcely worth the effort :(
Wholesale discounts for bonafied resellers with a tax-ID and brick & mortar store front start at 20% of the cuts retail pricing and goes as far as about 50% off depending on how many discounts someone gets. e.g., buying every-other-week consistently, buying every week, making us their primary supplier for pork, flex ordering, co-marketing, etc. I’m not particularly interested in one-time wholesale buyers so I don’t give one-time discounts. It is long term store, catering or restaurant account that make it worth giving a discount and building the relationship. Delivery is $15/order on our weekly route.
I do not work with these many online resellers. They’re a dime a dozen. They offer little value over what I can do myself. Real local stores and restaurants offer outreach for me and ease of one-stop shopping for the customer.
Note that it is easier to offer discounts off a higher price than to later raise your prices so do not underprice yourself. Biggest fail I see, not just in farming, is under valuing and under pricing.
I give no discount on the whole or half pig price as that is already a volume discount.
See the retail price sheet on the Literature page to see the starting point for retail pricing.
I would like to purchase a whole pig and just take one half..I don’t have any one to share the other half…any suggestions?
Sharon, you can buy just a half pig for yourself. See the cut sheet order form.
What is the current turnaround time when ordering a whole pig to be picked up at your farm gate? Also do you offer curing bacon? Is the meat frozen when picking up? Thank You
Hi,
I’m not taking any pork orders or whole pig orders at this time as I have a long list I’m working through.
What I do have available is smoked: ham (steaks & whole), bacon, hocks, jowl and trotters. You can order a 20 lb box for $180 of what ever mix you would like of those smoked products. Just let me know what mix you would like and when you would like to come by to pickup at the farm. I also do delivery along my route for $15.
Cheers,
Walter Jeffries
Sugar Mountain Farm, LLC
252 Riddle Pond Road
West Topsham, VT 05086
(802) 439-6462
http://SugarMtnFarm.com/lit