Support your local farmers!
Your support and contributions will enable us to meet our goals and fund our farm for future generations!
This article was published 20 years ago in our local Culpeper Star Exponent!
About Us
Our love of raising pigs started with Kelly who raised 4H Market hogs from the time she was 9 years old. Then Kristen, JT & Tori (pictured on the left) raised 4H Market hogs over the years and the Grandkids hopefully be joining in the family tradition soon.
Currently we have 2 large lots, one half wooded half pasture and the other is a pastured lot with custom shelter and wallow area for the hot summer days. They will have access to fresh air, sunshine, all the grazing and rooting they desire. They will not receive hormones or unnecessary antibiotics.
Farm Fresh Pork 2023
Reserve your whole or half hog NOW!
Processing scheduled for early July.
Enjoy peace of mind knowing your freezer if full of quality meat you can rely during a time of uncertainty in the food supply chain.
Timeline & Deposit
Weaned pigs will be purchased from a Farmer who has raised them to a minimum of 8 - 12 weeks in early February. It will take another 4 - 6 months for us to finish them to an optimum weight for processing. It is hard not to get attached to these incredibly smart animals during that time!
Deposits are required to secure your hog and will be applied to the final cost of the animal.
Whole hog deposit - $350
Half hog deposit - $200
Our goal is to finish all hogs to 250 - 300 lbs. As you might imagine that takes a lot of feed, roughly 2 lbs for every 1lb of gain. We plan to deliver your hog to Crabill's in July for processing. They will slaughter, cut to your specifications, package & freeze your meat. Unlike beef which take about 2 weeks, your hog may be ready in as little as 1 week.
The processor will provide a "hang weight" or weight of the carcass after removal of the head, guts & skin. Hang weight will average 70% of a hogs live weight. The take home weight of meat is roughly 53% of live weight. We do not have scales for on farm weighing and like other farmers, we use the hang weight to calculate the final cost of your hog.
Superior Quality Meat in comparison to your local "Mart" or "Club" meat
2023 costs for whole hog is $4.00 per pound hang weight and 2023 cost for half hog is $4.50 per pound hang weight.
Examples of costs and take home meat from hogs:
Live # / Hang # / cost per # / cost of hog / Take home #
250 / 133 / $4.00 / $720 / 132.5 lbs (w/o feet & head)
300 / 210 / $4.00 / $840 / 159 lbs (w/o feet & head)
PROCESSING & TAKE HOME MEAT
Peace of Mind! Farm Fresh Food!
Picture of one of our freezers full of our home grown chicken and beef (1/2) for example.
Here is a link to Mother Earth News article on how much meat you can get from one pig:
Take home example:
Per the OK Dept of Ag - a 250 lb hog will yield approximately 144 lbs of retail cuts. See Downloadable Brochure below for details.
Crabill's (Toms Brook, VA) is the processor we use and they will walk you through your custom cut sheet to ensure you get most of what you like to eat the most of!
Processing fees
Your processing fees are in addition to the cost of the hog from us. As of 1.23.2023 the fees are as follows:
Kill fee whole hog $90
Vacuum Seal $.85 per pound
Customization (Smoked Bacon) $.70 per pound
They offer many different seasonings for sausage/bratwurst. They is a minimum of 25 lbs. per seasoning selection
Processor Fee example (includes fill fee, vacuum seal & 15 lbs smoked bacon) prices will vary based on your choices:
Whole hog 180 lbs hang wt $253.50
Whole hog 210 lbs hang wt $283.50