Hog Butchering
As small family farms have become a thing of the past and more people have moved to town, many traditions have become a thing of long ago. In generations past, people lived by necessity, knowing almost every skill they needed to survive and save money. Now days, not many know how to churn butter, grow an excellent garden, sew, butcher, the list goes on and on. We want to use our farm to bring back some of those experiences, teach new skills and create new memories.
One of the ways we've decided to do this is by opening up our farm for people to come and butcher the hogs they have purchased from us. Now let me be clear, we don't butcher hogs for people, we just sell them the animal and allow them to use our personal facilities. At no extra cost to the individual, we will teach them how to properly butcher a hog, show them where the different cuts of meat come from and give them an experience of a lifetime. Hog butchering is, most definitely, one of our families favorite times of the year.
One of the ways we've decided to do this is by opening up our farm for people to come and butcher the hogs they have purchased from us. Now let me be clear, we don't butcher hogs for people, we just sell them the animal and allow them to use our personal facilities. At no extra cost to the individual, we will teach them how to properly butcher a hog, show them where the different cuts of meat come from and give them an experience of a lifetime. Hog butchering is, most definitely, one of our families favorite times of the year.
FAQS
What does it look like
At this time, our butchering dates fall anywhere from November 1st to the beginning of March. We schedule between 4 and 6 hogs per date. We usually kill the hogs on a Thursday evening and it lasts 2.5-3 hours. The meat is cut up on Saturday, generally starting at 7 a.m. and ending by 1 p.m. Each person who has purchased a hog lends a hand on everyone else's hog as well. This is a part of the experience and it makes things go much faster. In the old days all the neighbors would gather to help each other preform such tasks and that's part of the atmosphere we are trying to foster. There is food and drink provided for most events, and participants are encouraged to bring a small side item to share.
Who can come?
The experience is invitation only. At this time we can't facilitate too large of a crowd and we want to be able to focus on those who actually purchase a hog. We do strive to make this a family event and require a family friendly atmosphere.
If you have a family, and you purchased a hog, you are more than welcome and in fact encouraged to bring them. If you don't have a family, that's ok too, feel free to invite a friend to help out or just come by yourself. The more help that comes, the quicker you will be done.
If you have a family, and you purchased a hog, you are more than welcome and in fact encouraged to bring them. If you don't have a family, that's ok too, feel free to invite a friend to help out or just come by yourself. The more help that comes, the quicker you will be done.
Private events
We have begun offering private events for anyone who desires to be with an exclusive group of people or wishes for a more intimate setting where our attention and training will be totally focused on you and your guests. Although it seems strange to some, butchering an animal can be a time full of extraordinary bonding. Office morale building, family outings, school groups and more can take advantage of this instructional and exciting event. Depending on the number of hogs purchased, these events do cost a bit more, but it's a memory and an experience that none are likely to forget and you get to take home some exceptional meat! Book your private event today!
How can you be a part?
Although we operate by reservation only, and most of the time we are booked a year in advance, we encourage you to contact us to see if there is a spot for you or if there is a time you may visit us and see what it's like before you commit to buying a hog.
If you desire, we will put you on a list of people to contact when there becomes an opening. If/when an opening does become available, we'll send out an invitation via email or phone call. We are adding more dates every year and we sell on a first come, first serve basis, while giving returning customers, and their referrals, first chance.
If you desire, we will put you on a list of people to contact when there becomes an opening. If/when an opening does become available, we'll send out an invitation via email or phone call. We are adding more dates every year and we sell on a first come, first serve basis, while giving returning customers, and their referrals, first chance.
What's required of you?
Because we do not offer custom processing, you must show up and participate. We do not butcher your animal for you. I can't stress this enough. If you or your representative don't show up, your hog will not be butchered and your ability to reserve a spot for future butcherings will be lost.
We will help and we will show you exactly what to do and there will also be numerous others lending a hand.
We will help and we will show you exactly what to do and there will also be numerous others lending a hand.
Where do the Hogs come from?
All hogs are sold by us so as to comply with meat processing laws. We do not allow people to bring their own hog. We get the hogs from two places. We either raise the hog from birth, or purchase them in accordance with the law from a local farmer. Most hogs raised by us are antibiotic free and are sold on a first come, first serve basis.
To learn more about our hogs and their living conditions Click Here.
To learn more about our hogs and their living conditions Click Here.
What does kill day look like?
We begin killing hogs around 4:30 p.m., or as quickly as someone can get off work and get here. There is usually some soup and might be small snacks to eat while here. The hog is humanely killed (you/we shoot it), skinned, gutted and hung up to cool out. Individuals are taught how to handle a gun around the animal and how to properly shoot it. After the hog is shot, we pick it up in the air with a backhoe and cut a main artery in the neck to let the blood drain out. Once the blood has drained out we thoroughly wash the exterior of the hog and lay it down on a skinning rack. At that time everyone gathers around the hog with skinning knives and is taught how to properly skin the hog. Once skinned, the hog is picked back into the air and the innards are taken out, the hog is split down the middle of the backbone and washed with water. The hog is then hung in the air, or in our walk in cooler, to cool out until Saturday. The process from kill shot to hang takes about 30-45 min per hog, sometimes it can take up to an hour depending on the experience of the customer.
What does meat processing day look like?
We beginning cutting up meat around 7:00 A.M.. We will begin to cut the hog carcass into smaller sections and then finally the smaller cuts of meat. The owner has the utmost freedom in how they would like to cut their hog up and we will explain all options available. Several people will be gathered around a large table where they'll begin to trim the meat and then pass the cuts to another station to be labeled and wrapped. Any meat and trimmings left will be ground and packaged as well. After that individuals hog is complete, it will be placed in the coolers they provided and set off to the side. This process will be continued until all hogs are complete. Once the processing is complete we will begin washing equipment and cleaning up the area. Once clean up if finished everyone is welcome to go home. There will be lunch provided, but we do ask that people bring a side dish of some sort to go along with it. This again creates the atmosphere of everyone working together.
What does it cost?
This is the question most people want to know. How bad will it hurt the ol bank account? Unfortunately, we really can't give you a good answer. The hog's weight, hog markets and production costs can fluctuate drastically. We have had hogs cost $30-40 more in only a months time and if you get an antibiotic free hog, they may cost us more to raise so that might affect the price. (see the info on where our hogs come from)
On average, you would be looking at somewhere between $275 -$375 per hog, but that is an estimate and very rarely will the price fall below $325. Plus $10-15 dollars for packaging materials. That price is still cheaper than what one of the premier local butchers charge. So not only are you getting a great experience, you get better quality meat, cheaper than you can from the local butcher.
If you have been here before, and someone uses you as a referral, we will knock a few dollars off. You get that referral as long as that individual continues to come and you're only allowed one referral. Longtime customers also receive a small discount for their loyalty.
A deposit of $100, which goes towards the total cost, at the time of reservation is required, but this deposit may be waived if the customer comes via referral of a current customer.
On average, you would be looking at somewhere between $275 -$375 per hog, but that is an estimate and very rarely will the price fall below $325. Plus $10-15 dollars for packaging materials. That price is still cheaper than what one of the premier local butchers charge. So not only are you getting a great experience, you get better quality meat, cheaper than you can from the local butcher.
If you have been here before, and someone uses you as a referral, we will knock a few dollars off. You get that referral as long as that individual continues to come and you're only allowed one referral. Longtime customers also receive a small discount for their loyalty.
A deposit of $100, which goes towards the total cost, at the time of reservation is required, but this deposit may be waived if the customer comes via referral of a current customer.
Benefits and Challenges
Benefits
What are the benefits to this experience you might ask? We can't begin to name them all, but here are a few that our customers continually tell us.
- Build new relationships and relive the days of old when neighbors gathered together and helped each other out.
- Expand your knowledge on where the cuts of meat come from and how to process a hog. Just think how neat everyone at your workplace will think it is, when you tell them you ate the catfish out of a hog, or that the Boston butt actually comes from the shoulder!
- You'll know exactly where your meat comes from. (you can even visit the farm to see the animals growing)
- The ability to provide antibiotic free, if desired.
- Enjoy quality like you might have never known. The only thing that goes into our ground pork, is good quality pork. We don't throw everything into the ground pork, only the good stuff. If you have had a bad pork cutlet, the problem was more than likely the butcher, not the cutlet. A cutlet done right, is ultra tender and full of flavor.
- You know your getting the hog you purchased. You get the hog you killed and cut up. We do not throw all the meat together and split at the end.
- Unending customization. At most processing plants, the more you customize your order, the more expensive it gets, but since you are doing it yourself, you can do whatever you want for no more money. If you want triangle pork chops, you can cut triangle pork chops (I wouldn't suggest it). If you begin cutting up your hog and decide you want to change something, you can adjust on the fly.
Now, I want to be honest, for some people, it does have a few challenges and there are some who it just isn't right for.
Challenges
- Some people don't care where their meat comes from. Some want to just drive to the store or call their local butcher, and that's ok. If that's you, this might not be the right experience for you.
- Some cannot handle the sight of an animal dying, blood or the internal organs. Some might not be able to touch the hog carcass. There may be some who couldn't eat the pork if they saw the process and that's ok.
- We know people who physically couldn't handle it. We don't mean it's only for the muscular and athletic, but there are those who have arthritis, individuals who can't stand for several hours at a time, those who can't be exposed to the cold weather or something similar. Unless they can convince a friend to come help, this experience probably isn't for them. We would love to have them join us, but since they are required to help, it can make it very difficult on someone in those circumstances.
- We cannot cure bacon or ham. Because of meat laws that are in place, we are unable to do anything but help you cut up your meat. If we alter that meat in anyway, we will be in violation of the law. Now, with that said, we can give you some advice on how to cure it and numerous of our customers do enjoy curing the meat themselves. On the flip side, the bacon and ham can be used for many other things. Pork cutlets, ham steaks, fresh side, grilled pork belly or even ground sausage. So for some, this is a downfall, for others, it's a chance for something new.
- You do have to get your hands dirty. You will get some blood on you. We do this in a shed, but it is not climate controlled. It might be very cold and your fingers will probably get cold at some point. We have a heater and it helps a lot, but sometimes, getting a little cold is just part of it. In my opinion, it's part of the experience, and when you bite into your pork chops throughout the year, you won't give any thought to being cold for a few hours, in fact, it will make them taste that much better!
- It will require your time. For some individuals, their schedule is just simply to hectic to spend time butchering hogs.
