First time pork buyers usually have lots of questions about the process when purchasing whole or half hogs. This page should be able to answer all of your questions. And in case you're wondering, purchasing a whole or half hog is the only way you can purchase BACON from us.
There are various ways to have your pork processed, so that it meets the needs of your family. The list below will help guide you through each cut and the decision process. If there is a cut that you're unsure of, just ask and different suggestions for its use can be made. The most important information that we need to know is: how thick to cut the chops and steaks; how many pieces you want in each package; and, how large you want your roasts.
In a half a hog, there is one ham, one shoulder, one side (bacon), one loin, one full rack of spare ribs, one shank, and one jowl. On average a half of hog will make 10-13 pounds of sausage. Ham: Hams may be cured or fresh (uncured). Fresh hams can be pork roast, cutlets, or ground. Cured hams may be left whole, cut in half, or cut into two or three pound roast. If your ham is cured, ham steaks may be cut from the center, and will have a butt-end ham roast, and a shank end ham.
Side Meat: Side meats are “pork bellies”. They may be cured for bacon, or left as a fresh side. Either
way, they will be sliced and packed in one pound or pound and half packages. If you don’t want either,
it may be ground.
Whole or Half Hog Purchase Process
Typical hanging weight for a hog is 180 - 200 lbs.
Step One: Waitlist
During some parts of the year we have a waitlist for our animals. Putting a down payment will secure your place on the waitlist. Please give us a call at 330-219-5069 to discuss being waitlisted. If you have specific preference for how you want your hog fed out, we can discuss it with you at this time.
Step Two: From the Farm to the Processor
If you are on our waitlist, we will notify you when it is time for your hog to go to the processor. Typically we take our hogs in the evening so they have time to settle down in the pen after being transported. Sometime during the next few days, the buyer contacts the processor directly and lets them know how they would like their hog processed. If you do not know the different options for processing, the processor will walk you through it. We also have some information posted below.
Step Three: Processor
Once you have contacted the processor and specified how you want your hog processed, it will take a few days for this to complete. We've had this process go as fast as two days. We do not control this aspect. When your hog is finished the processor will call you and you may pick up your hog directly. The buyer is responsible for the processing fee unless worked out otherwise beforehand. You will pay the processing fee when you pick up the hog.
Step Four: Payment
We accept cash, check, and Paypal, also accept credit card 3% surcharge. Prices vary due to market conditions based on feed prices. You pay Fansler Pride Farm LLC separately from the processing fees. We will arrange your payment prior to taking your hog in.
Pork Cuts
There are various ways to have your pork processed, so that it meets the needs of your family. The list below will help guide you through each cut and the decision process. If there is a cut that you're unsure of, just ask and different suggestions for its use can be made. The most important information that we need to know is: how thick to cut the chops and steaks; how many pieces you want in each package; and, how large you want your roasts.
In a half a hog, there is one ham, one shoulder, one side (bacon), one loin, one full rack of spare ribs, one shank, and one jowl. On average a half of hog will make 10-13 pounds of sausage. Ham: Hams may be cured or fresh (uncured). Fresh hams can be pork roast, cutlets, or ground. Cured hams may be left whole, cut in half, or cut into two or three pound roast. If your ham is cured, ham steaks may be cut from the center, and will have a butt-end ham roast, and a shank end ham.
Shoulder: The shoulder consists of the butt and the picnic. The butt half can be cut into roast, pork
steaks, or cutlets. The picnic half can be cut into roast or ground.
Loin: The pork loin is the source of several familiar cuts. They produce pork chops, and loin roast, and
may be bone in or boneless.
Your Loin Selection:
If getting half of hog select one of the three options below.
If getting a whole hog you may select 1 loin bone in and 1 loin boneless or two options below.
Spare Ribs: Spare Ribs will be whole and wrapped.
Shanks and Jowl: Shanks can be cured, saved fresh, or added to the ground pork. Cured shanks are
popular for soups, stews, and beans, etc. The jowls can be cured, saved fresh, or added to the ground
pork. Cured jowl bacon can be sliced and is used in the same way as side bacon.
Ground Pork and Sausage:
Ground pork (on average there is 10 – 13 lbs per half, unless you add additional ground meat in your
selections) can be left plain and unseasoned (for pork burgers, etc.) or add seasoning for various sausage
types.
If you are having a whole hog processed or a half of hog, but have added a shoulder or fresh ham to
ground pork, you may select some of the options below.
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