Frequently Asked Pig Questions

How big are the Pigs before you should have them processed?
As far as weight- most people will aim for around 275-300 for live weight when they are wanting cuts of meat. This would be from a younger pig- younger pigs give you tender meat. Weight is always an estimate. I don't have a scale so it won't be exact. For feeder pigs, I will give them free choice hog grower feed (as much as they want) along with grass, roots, vegetables, and pears this fall. Along with being outside and getting plenty of exercise, this makes for a very "meaty" pig. I don't feed very much corn. Corn, while high in protein, it turns into sugar and adds fat on a pig. So, it takes me a little longer to grow them, but they have a greater meat to fat ratio which most buyers prefer.  To get to 300lbs, it will take about 5 months and once again, that is an approximate number.

Where can I get the pig processed? 
There are a couple of processors near Harriman that do pigs-- the closest is over in Monroe County.  The cheapest is Morgans. (423)442-2800 if you want to talk to them. They charge a $30 kill fee plus .40 cents a pound hanging weight (to be slightly grotesque, this is blood drained and gutted). This price is for whatever cuts you want. I am not sure if they smoke bacon or sausage there or what/if there is an extra sausage charge.
Hanging weight will be about 50 pounds more than your freezer meat weight due to loss of useless bones.

How much will it cost me to have you feed out a pig for me?
For a 300lb pig, you are looking at around 160lbs of meat for your freezer. This number can vary depending on how many boneless cuts you do.
So- for a 300lb pig, processing will cost you $30 kill fee + .40 x 210lb hanging weight = $114.00
I charge $1.75/ lb live weight.  Which means a 300lb pig will cost you $525.  Add that to the processing cost and you are in at $639 for 160lbs of meat-- which comes in at $3.99 a pound.

Sounds high, right?
Well, think this way---It will take around 5 months or so to get them around 300 lbs-- and yeah, it comes to around $4.00 a pound-- but you have to think, that is different cuts.  Obviously bacon and tenderloin are going to cost more per pound than the hams-- so it's hard to just give an average cost per pound.  And yes-- it is higher than grocery store prices.  BUT-- you have to consider what you are buying.
Pork purchased in a grocery store come from stationary hog lots that are raised in a building-- the pig stays in the same place its entire life-- no exercise, no fresh air and it eats only factory hog feed.  It cost me more to raise a few pigs buying small amounts of feed than it does the factory lots to raise hundreds of pigs when they buy tons and tons of feed. 

Why is your pork different?
I also do not use Antibiotics, Hormones, and only use natural wormers (pumpkins, black walnuts) for my feeder pigs.  So they are chemical free- as compared to the factory pigs which are constantly given medication because they are raised in confinement areas that breed disease. My pigs are in fresh air-- doing what pigs do naturally-- root, eat, play in the mud, and sleep!  Also, with a varied diet, there is much more flavor in the meat.  Pork is called the "other white meat" on the TV ads but you will notice that pork that has been pastured raised has much more color to the meat-- because it has exercise and a varied diet.  And the flavor of the meat will convince you to never eat another Kroger Pork Chop again!