This is how it works: we deliver the pigs to the butcher, they call you and take down your butchering instructions and you pick up your meat after about a week. You will pay us $265 for the half hog and the butcher about $85 for processing. Fresh meat is available about a week after the butchering, and smoked or cured items like ham and bacon are available about two weeks after butchering.

We’ve arranged with Martin’s Custom Butchering to have a “Blue Heron Standard Cutlist” on file that reflects the way we eat pork – heavy on the bacon, chops and sausage, skipping roasts and with about four pounds of ham (we found we just don’t eat as much of things that take a bit more planning to make.) If that sounds good to you, just tell the butcher you want a ‘Blue Heron’ and you’re done. Otherwise, see below:

Here are the standard cuts for a half hog (double for whole):

• 1 Shoulder Roast (3# give or take, if you don’t eat roasts, it can be ground for sausage)
• 5 Pork Steaks (not quite as nice as chops, good for chili or can be ground for sausage)
• 20 Pork Chops
• 1 Loin Roast
• 1 Rack of Spare Ribs
• 7# Smoked Bacon OR 7# Fresh Side (Fresh Side is like bacon but not smoked or can be ordered unsliced and unsmoked to make your own bacon)
• 1 Fresh or Smoked Ham (if you don’t eat roasts, it can be ground for sausage)
• 7# Sausage (can be cased or bulk, Salt & Pepper or Italian)
• 2 Hocks
• Few Neckbones
• Any organs that you want (liver, tongue, heart, etc.)