Ordering A Whole Pig

Want a lot of pork? We can do half and whole hogs! Half and whole hogs cost $3.75/lb hanging weight plus the cost of processing. We usually send pigs to butcher when they are 250-300 pounds live weight. At that size, a heritage breed pig will have a dressed weight (a.k.a. “hanging weight,” which means the weight of the pig on the rail once slaughtered and gutted) of 165-200 lbs and produce 125-155 pounds of meaty cuts; the rest is skin, bones, and organs (some of which can also be requested from the processor if you so desire).


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, because drop off will not overlap with our drop off pigs for our retail sales, there will be a delivery fee and you will 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). We also work with Caledonia Meat Packing in Caledonia, MI; McNee's Meats in North Bend, MI; and Countryside Quality Meats in Union City, MI.

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 $10 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 you 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? Please click here to learn about getting a roaster pig.

Whole Pig Pricing Example

Whole pig cost breakdown (based on anticipated hanging weight of 180 lbs, which should yield 130 lbs of retail cuts)


  • $3.75 x 180 lbs to us: $675 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 $220 paid to processor

    • Kill Fee: $51 (note, kill fee $56-62 for larger pigs)

    • Cut and Wrap Fee: $0.69/lb hanging weight, additional fee for deboning ($124.20)

    • Cure and Smoke Fee $0.7/lb standard cure or $1.10/lb natural cure  ($35, assuming 50 lbs standard ham/bacon)

    • Sausage: $1/lb for links, $0.25/lb for bulk ($10, assuming 40 lbs bulk sausage)

  • Total Cost: About $895 (about a 20% saving versus buying by the cut)

    • Note -- Each processor has their own method for butchering and their own pricing for slaughter, cut and wrap, sausage making, and smoking, thus the same pig will have a different cost depending on the processor​

    • Processors differ in whether or not they skin or scald and scrape pigs, whether offer all-natural cure for smoked meats, and in sausage flavors offered and the minimum quantity needed to make a flavor other than breakfast