Pig Share

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Pigs moving into a new paddock

ATG is proud to offer whole and half pig shares in order to provide custom cut and packaged, high quality pork at a competitive price. Our pigs have been raised on pasture and woodlands on our farm in Watauga County and are fed non-gmo grain and vegetable scrapes from our fields.

 

SIGN UP FOR PIG SHARE!

There are two basic ways to purchase pork through our pig share program:

*Whole Pigs: Whole pigs are available at $3.50/lb. for hot hanging weight. (**See definition below**) One of our whole pigs will typically hang between 175lbs to 200lbs, making the cost of the pig itself between $612 and $700. Please let us know if you prefer a pig at one end of the range or the other. We cannot guarantee a specific weight, but we will try to accommodate your preferences, if possible.

The processing fee is $60 per pig and an additional .65c/lb. to cut up and vacuum-pack the final product. There is also a $10 up-charge if you get more than two types of sausage. The seasoning blends include: hot and mild breakfast, Italian, bratwurst, polish kielbasa and chorizo. Any of the blends can be packaged bulk or in links. There is a $1/lb upcharge for the weigh of the sausage that is packed into links. There is also a $5 upcharge for bagging bones. The total cost, including dispatching and packaging for a whole pig will range from approximately $785 to $890 (without upcharges for extra sausage blends or links).

It is also possible to order a whole pig (without the skin). This allows you to process the pig into customized cuts in your own kitchen. The per pound rate of $3.50/lb. for hot hanging weight would still apply; however, instead of the $45 dispatch fee plus .65c/lb to cut and package, a $60 flat fee would be added to the $3.50/lb.

*Half Pigs: Half pigs are available at $4.50/lb. for hot hanging weight. (**See definition below**)   One of our half pigs will typically hang between 80lbs and 90lbs, making the cost of the pig itself between $400 and $450.

The processing fee is $45 per pig and an additional .65c/lb. to cut up and vacuum-pack the final product. There is also a $10 up-charge if you get more than two types of sausage. The seasoning blends include: hot and mild breakfast, Italian, bratwurst, polish kielbasa and chorizo. Any of the blends can be packaged bulk or in links. There is a $1/lb upcharge for the weigh of the sausage that is packed into links. There is also a $5 upcharge for bagging bones. The total cost, including dispatching and packaging for a whole pig will range from approximately $500 to $575 (without upcharges for extra sausage blends or links).

It is also possible to order a half pig (without the skin). This allows you to process the pig into customized cuts in your own kitchen. The per pound rate of $4.50/lb. for hot hanging weight would still apply; however, instead of the $45 dispatch fee plus .65c/lb to cut and package, a $60 flat fee would be added to the $4.50/lb.

**Hot hanging weight is the weight of the animal after it has been dispatched and gutted, but still including the head, feet, bones and tail. This is the weight before the animal has been aged and chilled and cut-up. Cutting to standard, commercial cuts will yield approximately 67% to 70% of hanging weight. For example, out of a 250lb live weight pig, you can expect about 170lbs of hanging weight and 110lbs of final product. If you choose to get some or all of the bones packaged, the finished weight will increase.**

A note on storageā€¦a whole pig will typically require 5 to 6 cubic feet of storage, or even a bit more if you choose to get the bones packaged. Unless you plan to cook most of the meat within a few days, it is best to have the butcher freeze your meat. Butchers have high-powered freezers that rapidly cool the product, thereby increasing storability and flavor.

Shared Responsibilities:

ATG will be responsible to raise the pigs humanely and with transparency. As a customer, you are welcome to ask us any questions about our practices and techniques. You are also welcome to schedule a time to come to the farm and see how our pigs live. We will transport the pigs to the butcher and transport the finished product back to the Boone area. ATG is not responsible for the quality of cuts that you receive from the butcher. We will do our best to communicate your preferences for specifications of the final cuts, but ultimately, fulfilling these requests will be up to the butcher.

As a customer, you are responsible for a 50% deposit up-front (based on the estimated final cost) and prompt final payment once hanging weight has been determined. Additionally, good communication regarding pick-up of your pig is important. ATG does not have freezer space to store pig shares. Therefore, it is essential that we make arrangements to meet in Boone or at the farm as soon as possible after the pork returns from the butcher.

It is through this shared responsibility and open communication that we can build integrity of our food system and strength in our community.

SIGN UP FOR PIG SHARE!  Please contact us with any questions.

 

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