FREQUENT QUESTIONS ABOUT ORDERING A WHOLE/HALF HOG

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All of hogs are pasture raised on a non-GMO feed.  In addition to being free of antibiotics, our process increases the overall health of the hog, Thus, we are able to produce a healthier and more quality meat for our customers. Here are 5 reasons you will benefit from buying whole/half hog:

1.  Cost effective- You're getting a wide variety of cuts at much better price per pound compared to grocery stores and buying individual cuts.
2.  You can receive custom cuts to suit your preference.
3. Your trips to the grocery store will decrease because you conveniently already have your pork cuts. 
4. The quality and taste are unmatched.  Our pork is superior to the pork you will find in conventional grocery stores.
5.  When you purchase pork from Clark Hog Farm & More, you're supporting a local farmer and veteran that also prioritizes environmental health.

Whole hogs are $1,000 including an upfront deposit of $200.  Half hogs are $550 including an upfront deposit of $150. Your remaining balance is due two weeks before processing. Your total cost includes butchering and processing.

On average, the price per pound starts around $4.75.

After receiving your deposit, our Administrator will send you a Cut sheet to select your individual cuts. We'll be happy to walk through the selections and discuss them with you. Once we receive your completed Cut Sheet, the Administrator will update you on processing and receiving your whole/half hog. Orders can be picked up or delivered to select areas with a delivery fee starting at $50.

All cuts are frozen in individual vacuum sealed bags.

A Whole Hog Includes:

• Tenderloins -2 lbs.
• Pork Chops-24 lbs.
• Bacon -18 to 20 lbs.
• Spare Ribs- 6 lbs.
• Baby Backs -6 lbs. (if porkchops not selected)
• Pork Butt -20 to 24 lbs.
• Sausage -30 to 40 lbs.
• Ham- 30 lbs.
• Neckbones -5 to 8 lbs.
• Hog Jowl 5 to 8 lbs.

A Half Hog Includes:

• Tenderloins -1 lb.
• Pork Chops- 12 lbs.
• Bacon -9 to 10 lbs.
• Spare Ribs- 3 lbs.
• Baby Backs -3 lbs. (if porkchops not selected)
• Pork Butt -10 to 12 lbs.
• Sausage -15 to 20l bs
• Ham- 15 lbs.
• Neckbones -2 1/2 to 4 lbs.
• Hog Jowl 2 1/2 to 4 lbs. 

You will need a 7 1/2 cubic feet of freezer space for a whole hog. For half a hog, you'll need 3.5 to 4 cubic feet of freezer space. Freezer types can be chest or upright, depending on your preference. Chest freezers will allow you to easily stack packages. If you don't have a lot of space, upright freezers are a great option. With the right organization, the space can be used efficiently.