Please read the NC agrotourism law before visiting Bull City farm

© 2018 Bull City Farm

 

Bulk Pork

Whole Freezer Hog

Half Freezer Hog

Whole and Half Hogs for BBQing

The Basics

The first term you need to know is Hot Carcass Weight or Hanging Weight. It’s the weight of the animal right after slaughter and evisceration with the head removed. All pricing is based on this weight and, as you can imagine, it is hard to predict with any degree of accuracy until they’re processed. That’s why all pricing should be considered approximate.

 

Another important term is Dressed Meat. This is the meat in your freezer; each 45lbs of meat needs around 1 cubic foot of freezer space.

You get to decide how your hog is cut. Your meat will come skinned, cut, frozen (unless otherwise specified) and packaged to freeze long term. You can request organ meat, fat back, leaf lard and bones. Unfortunately, the head and trotters are not available through our current processor.

 

Whole Freezer Hog

Weight: ~200lbs

 Cost: $4.99/lb on average ~$1,000, $100 deposit

What will this look like in your freezer:

Average dressed meat will be ~110 lbs

  • ~18lbs. of pork chops

  • ~1.5lbs tenderloin

  • ~18lbs. of ham

  • ~15lbs of boston butt

  • ~12lbs of picnic/shoulder roast

  • ~5lbs of spare ribs

  • ~ 8lbs. of belly

  • ~1.5lbs of jowls

  • ~25lbs of ground

  • ~6lbs of fat

  • Soup bones, offal and tongue available upon request

Our processor offers other services including sausages, smoking and curing. Click below to learn more.

 

Half Freezer Hog

Weight: ~100lbs

 Cost: $5.25/lb on average ~$525, $100 deposit

What will this look like in your freezer:

Average dressed meat will be ~55 lbs

  • ~9lbs. of pork chops

  • ~.75lbs tenderloin

  • ~9lbs. of ham

  • ~7.5lbs of boston butt

  • ~6lbs of picnic/shoulder roast

  • ~2.5lbs of spare ribs

  • ~4lbs. of belly

  • ~.75lbs of jowls

  • ~12.5lbs of ground

  • ~3lbs of fat

  • Bones, organs and tongue are also available upon request

Our processor offers other services including sausages, smoking and curing. Click below to learn more.

 

Whole and Half Hogs for BBQing

Whole

Weight: ~200lbs

 Cost: $3.25/lb plus $50 scalding fee......on average ~$700, $100 deposit

Half

Weight: ~100lbs

 Cost: $3.50/lb plus $100 for 1/2 hog processing.....on average ~$425, $100 deposit

 

Additional Services

Our processor offers the following services for a fee:

Sausage (any flavor) - 50# minimum per flavor

  • $.20/lb. – 1# or 5# packages in rollstock or old-fashioned chubs

  • $.75/lb – links or patties

  • $1.30/lb - small breakfast links


Rendered Fat…..Lard: $1.00/lb (based on finished weight)
Hot Dogs: $3.00/lb - based on green weight (50# minimum)

Bologna: $3.00/lb sliced, $2.50/lb chunk - based on green weight (50# minimum)

 

Smoking Fees - based on green weight (will arrive a week or so after your fresh cuts)

  • Sausage $1.10/lb (any flavor)

  • Smoked Side Meat (bacon) - Slab $1.10/lb

  • Smoked Side Meat (bacon) - Sliced $1.99/lb

  • Smoked Boneless Hams - (3-4# buffet Style) - $1.10/lb

  • Smoked Boneless Hams - (1/2" thick only sliced) - $1.99/lb

  • Smoked Boneless Pork Loin - (cut into 2-3# ) - $1.10/lb

  • Smoked Boneless Pork Loin - (1/2" thick only sliced) - $1.99/lb