Bulk Pork

---

Purchasing in bulk, buying either a “half a pig” or a whole pig may seem daunting or intimidating. The reality is it allows you to save quite a bit off the cost of buying individual cuts at retail pricing.   The best part of buying in bulk though is that you can work with us to ensure your cuts of meat are cut to your specification. Do you like massive pork chops? Then have them cut thick. Do you prefer your ham to be smoked whole? Or have it cut into steaks? Or would you rather have it all ground into sausage? When you buy in bulk, you can get the cuts you want, the way you want them.  

How much meat can I expect to get from half of a hog (a side of pork)? We grow our hogs big, so Half of a hog can weigh between 125 -150lbs (on average) “hanging weight”, which is the weight once the initial processing and evisceration is complete and the hog is ready to be cut into your chosen cuts.  This can vary though, but that's the typical range.

“Hanging weight” is the weight used to calculate your cost. Refer to the image to the right for a visual example of how much meat a half hog will yield.  The image is a generic example from a Virginia processor, and represents a half-hog share (~107lbs) of a 215lb hanging weight hog. Our hogs are typically larger than this, so there will be a larger overall yield.

NOTE: Actual weight will vary up or down. Take home weight will be ~10-15% less than hanging weight based on cut selections. E.g., choosing boneless chops over bone-in, keeping fat, bones, organs, etc.  

How much space do I need for that much meat? A half hog will need approximately ~2-3 cubic feet of freezer space; think about half the space available in the top of a standard kitchen refrigerator/freezer. A whole hog will require ~4-5 cubic feet.  Cut selection will impact how much space is needed. An 11lb boston butt is shaped differently than eleven 1lb packs of sausage so will fit differently in a freezer. Keeping the fat, bones, and organs will also add space requirements.

How does the ordering process work and when will I get my delicious pork?

1. Place initial order and provide the required deposit within the stated time frame. Half hog = $160 deposit and Whole hog = $210 deposit
2. Follow us on social media or visit the farm to see your pigs as we raise them to market weight.
3. A few weeks before we take the hogs to the processor, we will send you a cut sheet, then talk you through it's completion This will be provided to the butcher so they can process the hog to your specifications.
4. We will take the hogs to the butcher, along with your cut sheet.
5. The butcher will process the hogs, sealing the cuts in vacuum-sealed packaging and freezing it.
6. Once ready, roughly 3-4 weeks, we will pick up your pork and return to Lillian Lee Farm. NOTE: Smoking/curing of the meats drives this timeline. 
7. You will arrive at the farm later that same day during the specified time window, pay for the remaining cost of your pork, and take it home to your freezer. Don't forget to bring coolers!

NOTE: We do not have freezer space for numerous processed hogs so it is important that you pickup your pork during the time window provided. Failure to do so could result in additional charges. Alternative arrangements are possible but must be arranged at the time of cut sheet completion.  

How much will this cost? (2025 pricing)

• Half hog = $6.19/lb -> based on hanging weight
• Whole hog = $5.79/lb -> based on hanging weight

Example: Half hog purchased; 100lbs hanging weight. 100 x $6.19 = $619; not including any "Finer Processing".

Our pricing includes pickup of your pork from the processor by us, and basic processing costs. However, it does not include any Finer Processing (bulk sausage, brats, grillers, links, patties, etc.) or Curing & Smoking. These range from $.20/lb to $2.65/lb additional cost and are noted on the cut sheets.

How long does the process take?

We typically grow out our hogs over a 6-7 month period; on average. As of the 2024 growing season, we strive to get the hogs on farm in in mid-November, and take the first group to the processor around early May. Please keep this timeline in mind when you make your deposit.

As noted above, the processor typically takes 3-4 weeks to complete the processing of our hogs. This includes time for curing and smoking (think bacon), which can be a lengthy process.