BUTCHERING INFO:

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 $277.50 for the half hog and the butcher about $75 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.
You can expect about 90# of meat which will fit in one very large cooler.
DC MEATS is at 1711 Lincolnway West, Osceola, IN 46561

Standard Cuts for Half Hog

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.)
 Please consider these estimates or guidelines – our pigs are going to be on the bigger side (YAHOO!) and animals vary.

Diagram Borrowed from Sugar Mountain Farm in Vermont

If you’re a visual person, this handy chart may help you picture what comes from where – click for the full-size version.