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buying a whole or half pig

Delicious

Nothing compares to pasture-raised pork. Our pigs get lots of activity and endless fresh air and supplement their diet with fresh greens. Combined with our low-stress handling practices, pork from Spring Hill tastes amazing.

Custom

When you buy a whole pig you can choose your own cuts. With custom processing, you specify how thick the chops and steaks are cut, how large the roasts are, how many per package, and more. You get exactly what works best for your household.

Economical

Buying a half or whole pig is the least expensive way to buy pastured pork. Since the farm doesn’t have to pay for processing, storing, transporting the meat, and selling all the individual cuts, our costs are much lower, so we pass the savings on to you.

Details / FAQ

How much does it cost?

The total cost of pork is $2.75 per pound of hanging weight (measured by the butcher). We require a deposit to reserve your pork – deposits are $100 for a half pig and $200 for a whole pig. The balance is due when the pig goes to the butcher. Processing fees are paid separately to the Rice Lake Butcher Shop. Current processing fees are $100/pig + $0.70/pound. Let’s add that up! That’s $100 + $3.45/lb. We aim for a hanging weight of 180-200 pounds. That’s $721-$790. Depending on how you choose your processing, there can be some variation, but plan to take home 140-150 pounds of meat for a whole pork share. That’s less than $5 per pound for pasture-raised pork. Please note that processing costs more if you have specialty items, such as brats, ham, bacon, and sausage.

How much meat will I get?

It will vary a bit based on pig size and how you process it, but a pig that is 250 pounds will have a hanging weight (measured after the first step of butchering) of 180 pounds. While we use hanging weight for the cost calculation, this is NOT the total amount of meat you will take home from the butcher. This will come out to roughly 140 pounds of “take-home” meat for you to put in your freezer. We try to grow our pigs until they’re a bit bigger than 250 pounds, but as small farmers, we don’t have the ability to make sure every pig we send to the butcher is exactly the same size. Having pork made into ham and bacon will decrease the total weight because curing and smoking decrease the amount of water in the meat so that it will weigh less than before processing. The final weight also includes fat. We highly recommend keeping the fat and rendering it into lard for cooking and baking – you’ll be glad you did! However, if you don’t keep the fat, this will decrease the total amount of pork you bring home. 

How do I fill out the cut sheet?

Before your pig goes to the butcher, we’ll schedule a phone call to review the cut sheet. I’ll walk you through it, answer questions, and make sure you get the pork processed in a way that best serves the needs of your household. Spring Hill has raised pigs since 2018, so we know this process well. I’m also a very good cook and can help you decide how to process the pork so that it will meet your needs.

What do you feed your pigs?

Our pigs can eat as much as they want of grass and other plants in the field, but it’s not enough to keep them healthy and growing, so we also feed grain – mostly corn and soy – that is locally grown. They also get farm-grown treats such as acorns, apples, and squash.

Is your feed organic and non-GMO?

No, neither. Buying either organic or non-GMO grain would mean sourcing feed from other countries, which is unacceptable to us. Well over half of certified organic livestock feed is imported from other countries. It is also dramatically more expensive and would force us to almost double our prices, so buying it would go against our values of focusing on local production and making local food as affordable as possible. We are very happy with the quality and safety of the grains we feed and foods we produce. The meat you buy from Spring Hill is the same meat that feeds our own family.

Where do I pick up the meat? Do you ship?

The Rice Lake Butcher Shop will call you after processing your order. Your custom-processed pork can be picked up at the Butcher Shop.

The Rice Lake Butcher Shop is located on the north end of Rice Lake. The address is 1240 Lakeshore Drive. Google Maps will take you there accurately.

The Butcher Shop phone number is 715-234-3211. Please put their number into your contacts in your phone so you don’t miss their phone call telling you that your meat is ready for pickup.

We do not ship custom-processed pork shares.

How it works

Fill out the order form and select a half or whole pig.
I will email you an invoice for the deposit, which is $100 for a half and $200 for a whole.
Schedule a phone call with me to review the cut list. I will help you decide how your want your pork processed.
In the fall when the pigs go to the butcher, I will send you an invoice for the balance. Final cost is $2.75 per pound of hanging weight.
The Rice Lake Butcher Shop will call you when your pork is ready. Pick it up at the butcher shop and pay them for processing.
Enjoy the satisfaction of a freezer full of meat so you can easily make delicious meals.
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