Go Whole Hog


Save money with a whole hog.


One of the ways our parents and grandparents saved money was in purchasing a whole animal, rather than buying individual cuts.  The same money-saving principles hold true today.  If you’d like to go this route, here’s everything you need to know about our process.


The Process


We raise the pigs on our farm until they are about 7 months old and weigh approximately 250-300 pounds. Then we take the pigs to a USDA processor.

We offer bulk purchasers the option of ordering a whole or half hog. This option saves time and money over ordering individual cuts. A whole hog is approximately 120-140 pounds of meat, while a half is approximately 60-70 pounds (though this varies, depending upon the size of the pig and processing options).


Meat Yields

A 250 lb. live Hog (on the hoof) which yields 180 lb. dressed.

Carcass(on the rail) which yields 144 lbs. Retail Cuts (cut & wrapped, bring home)

Not all of the pig is edible pork. On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs. of retail cuts. Around 28% of a hog’s live weight is inedible product removed during the slaughter and dressing procedure bringing our 250 lb. live hog to 180 lbs. dressed.

Once the carcass is thoroughly chilled it can be cut into retail cuts where another 20% of the weight is removed bringing our 180 lb. carcass to 144 lbs. of retail cuts. Hams and bacon are typically cured and smoked after cutting.

The freezer compartment of most modern refrigerator/freezer combos can accommodate a half hog (as a general rule 50 lbs. of meat will fit in about 2.25 cu. ft. of cooler/freezer space). Meat from a typical half hog will consist of approximately:

• 12-14 lbs. of pork chops• 1-2 packages of spare ribs or 3 lbs. total• 3 shoulder roasts or steaks (12 lbs. total)• 2 hocks• 6-10 lbs. ground pork and/or sausage• 1 ham end and slices (15-18 lbs. total)• 8-10 lbs. bacon

The cost of a whole hog is a whole hog at $5.50/lb and a half hog for $6.00 per pound. This is based on the actual weight for the amount of meat that you receive back. For all purchases there is a non-refundable deposit fee of $200 for a whole hog and $100 for a half hog. We must receive this one week prior to taking the pigs to the processor. Your meat is picked-up at Evermore Farm.Once the meat is processed and we know the weight we will send you an invoice for your remaining cost to us, minus the deposit and arrange a time for pick-up.


How to Order


Email us,, or call 443-398-6548, to check on availability and we will work individually with you to help insure your best purchasing experience.


Contact Us About Availability