LIMITED TIME ONLY SALE:

Whole/Half Hog Purchase

We are offering our lowest prices. After we close our shop in October, it will be a minimum of one year before we can do custom pork orders.

Custom USDA Hog Pricing

Hogs can be purchased half or whole, priced according to their hot hanging weight. The hot hanging weight is the weight of the carcass recorded at a USDA slaughterhouse after slaughter, once the head and organs have been removed. Pricing is as follows: 

  • Purchase: $2.50 per pound of hot hanging weight (this is the lowest price we've ever offered!!)
    • You may purchase the carcass as is and butcher and process it yourself. It comes halved from the slaughterhouse, with head, trotters, and skin removed. 

  • Cutting & Packaging: $1.20 per pound of hot hanging weight

    • The carcasses are skillfully butchered and processed fresh, within 48 hours, at our Bend location. Your order is completely customizable according to your specifications. The meat is vacuum-sealed in small packages for optimal freshness and convenience.

  • Processing: $3 per pound
    • We charge $3/lb for any processed cut you wish to receive, such as bacon, ham, pastrami, pulled pork, or sausage. 
  • Slaughter fee: $50 or $100
    • This is simply to cover the fee from the slaughterhouse. $50 for half; $100 for a whole hog.
  • Deposit: $200 for a half hog; $400 for a whole hog
    • The deposit will be deducted from your total cost.

Average hot hanging weight will range between 400-500 lbs for a whole hog.

Take home meat is about 45-55% of hot hanging weight (180-275 lbs for a whole hog). Ordering processed meat will lower the yield percentage due to moisture loss in curing and/or smoking.

Approximate Price Range for your reference (range due to varying size of hogs):

  • Half hog with no processing: $800-$1000
  • Half hog will all processing available: $1100-$1375
  • Whole hog with no processing: $1600-$2000
  • Whole hog with all processing available: $2200-$2700

*Please note, these prices are approximate. 

PRoCessed Meat Information

Our sausages are made in small batches. We weigh all the spices fresh for each batch, ensuring top quality. Our bacon is cured for two weeks using the saltbox method in a mixture of brown sugar, salt, fresh herbs, and a touch of garlic. Our hams are brined in apple cider for one week. Our pork pastrami spends one week in an aromatic brine seasoned with pickling spice, garlic, bay leaves, and honey before being dusted with a mixture of roasted coriander and black pepper. Our pulled pork is made from whole bone-in muscles dusted with our house BBQ rub, smoked until falling-off-the-bone tender and shredded by hand. All of these meats are smoked low-and-slow over apple and cherry wood. 

For every 10 pounds of meat, you may select one of the following sausages:

Fresh Sausage in Bulk

  • Country Farm Regular 
  • Country Farm Spicy
  • Chorizo
  • Sweet Italian
  • Spicy Italian

Smoked Sausage in Links

  • Chorizo
  • Andouille
  • Summer Sausage

In keeping with our sustainable approach, we operate as close to zero-waste as possible, rendering pork fat into lard.

You will receive the following with your order:

  • Lard: 5 quarts for half a hog; 10 quarts for a whole hog

Please note: We offer this service for your convenience. If you wish to render your own lard, we can provide you with the fat —but this will be tricky to do in a home kitchen.

Hog Breakdown

E-mail the completed form to camille@ponofarm.com, or place your order by calling our shop directly at (541)330-6328.

Please allow up to 2 weeks to process an order. Order must be picked up at our Bend shop.