HOW IT WORKS
Here's a helpful guide, from start to finish, on how our pork gets to your plate.
Select the option that best fits your needs, whole or half. Please visit our FAQ page if you need further guidance in making your selection.
Call or click to order.
Deposit will be taken at time of order and will ensure your purchase. All deposits will be credited to your total purchase.
Once your order has been placed, we will notify you with your processing (butcher) date.
You must call in your cutting instructions the week before the butcher date.
Your hog will be processed bY This Old Farm and you must call in to submit your cutting instructions.
To view This Old Farm's website and phone number, click here.
*If cutting instructions are not received by due date, please be aware you may be issued a standard cutting order from the processor (butcher).
When hogs are approximately 225-250 pounds, we will take them to the processor (butcher). We utilize Hobart meats in hobart, in. Processing dates selection is based on availability.
After the hogs are weighed, we will notify you within 1-2 days with your Hot Carcass weight and total balance due, not including processing. Your remaining balance will be due immediately after notification. After we have received payment in full, we will then notify the processor that they can release your order to you for pick-up. Payment methods accepted: Check (payable to howe Farms), PayPal, Venmo, or Debit / Credit Card.
Pickup & Payment for Processing
Approximately 1 week after your hog goes into the processor, it will be packaged, frozen, boxed up, and ready for pickup. If you have smoked cuts, you will need to pick them up the following week. We realize making two trips to the processor isn't ideal, but it's necessary to ensure you receive the hog that you paid for. Smoked/cured meats take 12-14 days to process, making it totally worth the wait! Orders will not be released until Howe Farms has been paid in full for total balance due.
You are responsible for pickup at Hobart meats in Hobart indiana. Processing fee will be due to them upon pick up. Check with them regarding accepted forms of payment.
What to Expect
Keep in mind that the following are estimates; each hog will be different. These are examples of options to help you make an informed decision. The benefit of ordering in bulk is that you get to decide how you have it processed.
A hog weighing 250 lbs. live, should yield 180 lbs. hot carcass weight. Approximately 144 pounds of that ends up in your freezer. Listed below is a guide on what you might expect from a whole hog. Please remember that these are just examples and your hog might yield a little differently. However, please be advised that a whole pig CANNOT be entirely bacon and chops! That's just not how a pig is designed.
In a typical whole hog, your options include:
Fat - approximately 23 pounds
Keep none, save fat to render at home.
Soup Bones - Great for ham and beans or give to your favorite canine friend as a token of your love and devotion!
Ham - approximately 28 pounds
Smoked Ham Roasts, Smoked Ham Steaks, Smoked Combo, Fresh Ham Roasts, Fresh Ham Primal, Fresh Ham Steak, Ham Cutlets, or add to sausage.
Hock - Smoked, fresh, or add to sausage.
Jowl - approximately 3 pounds
Smoked and sliced (whole hog only), Fresh, or add to sausage.
Bacon or Fresh Side - approximately 23 Pounds
Smoked and sliced, smoked and left whole, fresh side/whole, fresh side/sliced (thick), or add it to sausage.
Spare Ribs - approximately 6 pounds
Pork Loin - approximately 23 pounds
Bone in pork chops, sirloin roast, rib end roast, boneless pork chops, butterflied boneless pork chops, tenderized boneless loin, boneless loin roast, boneless whole loin, baby back ribs, tenderloin, or add to sausage.
Pork Shoulder - approximately 15 pounds
Boston butt shoulder roasts, pork steak, picnic roast, or add to sausage.
Trimmings - 9 pounds (if not using other cuts to add to sausage)
These are the bits and pieces that are made into sausage, ground pork, and pork patties. The amount that you receive will vary greatly depending on how you have your pork processed.