Whole Pig Cost
Average whole hog prices, yields, and fees—so you can buy direct with confidence.
Buy direct from farmers, understand the costs up front.
Popular areas to buy a whole hog:
Average whole pig prices at a glance
Most farms quote per-pound pricing on hanging weight. After harvest, hanging weight is typically ~70–75% of live weight, and your boxed, take-home meat is about ~65–72% of hanging weight depending on cuts, trim, and smoked items.
| Farming method | Pricing basis | Price / lb | Typical hanging weight | Expected take-home | Estimated total | What's included |
|---|---|---|---|---|---|---|
| Conventional (non-organic) | Hanging weight | $3.50–$5.50 / lb | 180–250 lb | 120–175 lb (≈65–70%) | $800–$1,400 | Usually excludes smoking/sausage; processing often extra |
| Pasture-raised (non-organic feed) | Hanging weight | $5.00–$6.50 / lb | 200–260 lb | 135–185 lb (≈67–72%) | $1,100–$1,700 | Cut & wrap sometimes included; smoking/links typically extra |
| Organic / organic-fed, pasture-raised | Hanging weight | $5.75–$7.75 / lb | 200–270 lb | 140–195 lb (≈67–72%) | $1,250–$2,100 | Cut & wrap often included; smoked items +$ |
| Live weight pricing (varies by farm) | Live weight | $2.50–$4.00 / lb | ≈72% of live | ≈65–72% of hanging | Highly variable | Processor paid separately; yields depend on cut choices |
Notes: Estimates vary by region, breed, finish, and processor. Smoking bacon/hams, sausage grinding, and specialty links usually add per-pound fees.
Why buy a whole hog direct?
The direct-from-farm difference:
- Lower effective price per meal – Bulk pricing beats retail cuts.
- Custom cuts – Choose your chops, roasts, ground, and sausage options.
- Transparency – Know how your pig was raised and processed.
- Support local agriculture – More dollars stay with the farmer.
Buying a whole hog is like stocking a mini butcher shop at home—cost-effective, customizable, and rooted in your local food system.
How buying a whole hog works
Step 1: Explore farms
Browse nearby farms offering whole hogs. Check farming method (conventional, pasture-raised, organic), price basis (hanging vs live weight), and expected timelines.
Step 2: Reserve & pick cuts
Place a deposit if required, then complete your cut sheet. Decide on bone-in vs boneless, grind amounts, and whether to smoke bacon and hams.
Step 3: Pay processor & pickup
After harvest, final cost is calculated by actual hanging weight and your processing selections. Pay the processor (and farm if separate), then pickup or schedule delivery.
Whole hog buyers say…
5.0
"Buying a whole hog gave us better pricing per meal and the exact cuts we wanted. We stock the freezer once and eat well for months.
5.0
"We loved seeing how the pigs were raised and choosing our cut sheet. The processor walked us through smoking options for bacon and hams."
Frequently Asked Questions
How much does a whole pig cost?
In most regions, a conventional whole hog runs about $3.50–$5.50 per pound hanging weight. Pasture-raised is typically $5.00–$6.50, and certified organic $5.75–$7.75 per pound. Final take-home cost depends on hanging weight, processing, and options like bacon/ham smoking.
What's the difference between live weight, hanging weight, and take-home weight?
Live weight is the animal on the hoof. Hanging weight (also called carcass weight) is after harvest and initial dressing—usually about 70–75% of live weight. Take-home weight is your boxed meat after trimming and your cut choices—typically ~65–72% of hanging weight.
How many pounds of meat do you get from a whole pig?
From a 200–270 lb hanging weight, most buyers take home roughly 140–195 lb of packaged pork, depending on trim and whether you choose bone-in vs boneless cuts and smoked products.
What extra fees should I expect?
Processing may be included or billed separately by the butcher. Expect kill fees, per-pound cut & wrap fees, and surcharges for smoking bacon or hams, sausage grinding, and specialty links.
How do I find farms selling whole hogs?
Use Locally Grown to browse farms in your area offering whole hogs. You can filter by location, farming method, and pricing. Each farm profile shows their process, timeline, and contact information.
Do I need a special freezer for a whole pig?
Yes, you'll need significant freezer space. Plan for about 7-9 cubic feet of freezer space for a whole hog's worth of packaged meat. A chest freezer is typically the most cost-effective option.
How long does the whole process take?
From order to pickup typically takes 2-8 weeks, depending on the farm's schedule and processor availability. Processing itself usually takes 7-14 days after harvest, especially if you choose smoked products.
