Hog Shares for November 2021-sold out
Next available shares in April and July 2022
When buying shares you are purchasing either a whole or half hog that will be custom butchered to your specifications. Buying a share is a great way to save money because you are buying in bulk and getting a variety of cuts including the high end ones.
Cost is based on the hanging weight of the animal, this weight is taken from the cleaned carcass without hide or organs. The typical hanging weight is around 200 pounds but can vary between 180- 220.
Payment is given to both the farmer and the butcher separately. You will be notified when the animal is processed to give your cut instructions and for the balance due. Once PCR is paid in full your meat can be picked up from the butcher as soon as it is ready.
Payment due to Powder Creek Ranch-
Whole hog share- $3.25/lb
Half hog share– 3.50/lb
$0.85/lb cut and wrap + $60 slaughter
Smoke and cure $0.90/lb
Custom butchering is currently scheduled with Sharp’s in Hubbard, Oregon and slaughtered on farm for minimal stress to the animals.
*Please note: Deposits of $150 for whole or $75 for half are required to hold shares until the butcher date and are generally non-refundable.*
Whole hog shares typically yield around 135 pounds of wrapped meat though the amount can vary based on the weight of the animal, as well as how you want it processed.
*** I DO NOT SHIP MEAT AT THIS TIME. FARM PICKUP OR LOCAL DELIVERY/DROP-OFF CAN BE ARRANGED IN ADVANCE FOR BOXES AND INDIVIDUAL CUTS. CUSTOM BUTCHERED PORK IS PICKED UP FROM BUTCHER.***
USDA Pork cuts, sold per pound:
*Shoulder roasts $7.50/lb
*Country Style ribs $8.00/lb
*Shoulder steaks $8.00/lb
*Bone-in Chops $9.50/lb
*Spare ribs $7.00/lb
*Smoked/Cured Bacon $11.00
*Fresh pork belly $8.75/lb
*Smoked Ham hocks $5.50/lb
*Breakfast sausage $7.50/lb
*Italian sausage $7.50/lb
*Chorizo sausage $7.50/lb
*Linked Bratwurst $9.75/lb
*Linked Kielbasa $10.25/lb
15 pound sample box of various farmer selected pork cuts available for $120
* Prices and availability subject to change*