Ordering A Whole Pig

Want a lot of pork? We can do half and whole hogs! Whole hogs cost $3.50/lb hanging weight plus the cost of processing. We usually send pigs to butcher when they are 250-300 pounds. At that size, a heritage breed pig will have a dressed weight (“hanging weight”) of 160-195 lbs and produce 125-155 pounds of meaty cuts; the rest is skin, bones, and organs, which can also be requested from the processor.


For a pig this size you would pay $3.50/lb hanging weight, plus cost of processing. We will transport the pig and can pick up your cuts for you if processed at one of our regular USDA-inspected processors. (We can also work with custom processors of your choosing, however we may need you to pick up your own cuts.) Currently, we work primarily with Devries Meats in Coopersville outside of Grand Rapids, since they do quality work and generally have openings just a few months out (most other processors are already booked out for 2021 due to COVID-related delays that have affected the entire meat supply chain in the US). Unfortunately, due to high demand, our favorite custom processor, Dunbar's in Milan, is not currently accepting reservations.

What about halves? These are also $3.50/lb if you go with one of our USDA processors, since that way we can sell the cuts from the other half; there is also an additional $5 administrative fee since keeping track of two sets of cuts from one pig requires additional time and sorting. If you want to work with a custom (i.e., non-USDA inspected) processor for a half hog, then there must be a buyer for the other half.

Halves and wholes require the buyer to put down a deposit of $200 for a whole pig, or $100 for a half pig.

What about whole pigs for roasts? The COVID-19 pandemic has greatly affected our ability to provide whole pigs for pig roasts, since reservations must be made several months in advance and because we are unable to drive out to Grand Rapids to pick up whole pigs the day after processing. While we can sell whole live pigs at a cost of $2/lb live weight, the customer must either kill and process the pig themselves, hire a custom butcher to come to the farm to perform the slaughter and butchery, or ask us to deliver the pig to a custom butcher for a fee. We are legally NOT ALLOWED to butcher our own pigs on our farm for sale at this time, as we do not have the facilities and permissions necessary to operate as a custom slaughter house.

Whole Pig Pricing Example

Whole pig cost breakdown (based on anticipated hanging weight of 160 lbs, which should yield 125 lbs of meat)


  • $3.50 x 160 lbs to us: $560 fee paid to Flight Path Farm

  • Processor fees assuming a “typical” processing with mostly fresh cuts, belly and one ham smoked, and trim plus one ham for sausage: roughly $225 paid to processor

    • Kill Fee: $55

    • Cut and Wrap Fee: $0.60/lb hanging weight

    • Smoking: $1.70/lb meat smoked

    • Sausage: $0.90/lb meat made into links, $0.65/lb for patties, no charge for bulk (loose) sausage

  • Total Cost: $785 (about a 20% saving versus buying by the cut)


32725 Sibley Road Romulus MI United States 48174

Hours: Weekdays 1PM-6PM, Weekends 10AM-6PM, closed Mondays and on days we are dropping off pigs or picking up meat from the processor

CLOSED ON: Mon 2/22/21, Weds 2/24/21, Sun 3/14/21, Weds 3/24/21, Tues 3/30/21 + pickup dates TBA



+1 734 992 7369