Frequently Asked Questions
Q: How much freezer space do I need for a half or whole hog?
A: Half 2.7 - 4.2 cubic feet
Whole 5.5 - 7 cubic feet
Q: How much pork do I end up with in my freezer for a half or whole?
A: Everything depends on how you have it processed. Keep in mind these are general estimations.
Half - Approximately 72 pounds
Whole - Approximately 144 pounds
Q: What can I expect to pay?
A: Great question! We will use a whole as our example. A live hog will go in weighing approximately 250
lbs. The Hot Carcass weight on that 250 lb. hog will be 180 lbs. multiplied by the current price per pound, $3.50
equals $630. In addition, processing on a whole will run between $200 - $300, depending on your cutting
Q: How is my total balance due calculated?
A: Hot Carcass weight x price/pound - deposit = Total Balance Due
Example is based on a whole: 180 lbs. x $3.50 - $50 = $580.00 (processing not included)
Q: Why is processing not included?
A: You pay Wildcat Valley Farms for the hog. Processing is completed by a certified facility in our area. You
are paying for their services. We grow it, they slice it.
Q: What does Hot Carcass weight mean?
A: Hot Carcass weight is the hot or un-chilled weight of the carcass after slaughter and the removal of the
head, hide, intestinal tract, and internal organs.
Q: What cuts can I expect in my order?
A: Hams, bacon, roasts, sausage, soup bones, hocks, spare ribs, shoulder, chops, and loin.
Q: How long does the meat last in the freezer?
A: 1-2 years (although I've found stragglers in the freezer three years old that were just fine.)
Q: How do I place an order?
A: Call or click
Q: Do you ship?
A: We do not ship whole or halves. You will be responsible to pick up your order at local processor.