Stock your freezer with a half hog raised right here in the forests of Sasquatch Wallows. For a flat fee of $500, you'll reserve half of one of our hogs, finished at approximately 350 pounds live weight. Your half will be processed on October 12 by Jacobsmuhlen's in Cornelius, Oregon, a family-run custom butcher that has been serving the area since 1932.
Butcher fees: The $500 covers the hog itself. Processing is paid directly to Jacobsmuhlen's and is separate from your purchase price. You can review their current hog cutting, wrapping, curing, and smoking rates on their pricing page. Because it's a custom cut, you choose how your half is packaged: thickness of chops, bone-in or boneless roasts, whether you want your hams and bacon cured and smoked, how much goes to sausage, and so on.
How much meat to expect: A hog weighing about 350 pounds on the hoof typically yields a hanging (carcass) weight of roughly 250–260 pounds, so your half will hang at approximately 125–130 pounds. After cutting, trimming, and deboning, most customers take home about 85–100 pounds of packaged pork, depending on your cutting choices (boneless cuts and extra trimming produce less take-home weight, while bone-in cuts produce more).
A typical half hog breaks down roughly like this:
Ham: about 18–22 lbs, fresh or cured and smoked
Bacon / pork belly: about 10-14 lbs
Pork chops and loin roasts: about 12–16 lbs
Shoulder roasts / pork butt: about 12–16 lbs
Spare ribs: about 4–6 lbs
Ground pork or sausage: about 12–20 lbs
Extras such as hocks, jowl, fatback, or lard on request
These figures are estimates. Actual weights will vary with each animal and the cuts you choose. Plan on roughly 4–5 cubic feet of freezer space.
Cut meet is usually ready to pick up from Jacobsmuhlen's about two weeks after harvest date.
Questions? We're happy to help you figure out your cut sheet or anything else before you buy. Email us at Kevin@SasquatchWallows.com with any questions prior to purchase.
