top of page


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.


If you still have questions click here for our How It Works page or email


bottom of page