Bringing Home the Bacon - Pounds and Cuts for Planning

Our Pigs are measured LIVE WEIGHT by using the following accepted calculation:

Length inches x Girth inches x Girth inches / 400 = Weight Live Pig

An example of one of our pigs would be as follows:

50 inch Length x 49 inch Girth x 49 inch Girth / 400 = 300 pound LIVE weight Pig

Due to regulatory bodies within NYS our farm sells the pig LIVE to the customer.

From that point, we are able and willing to transport your livestock to our partner butcher at no cost to the customer. All butcher fees are between the purchaser and the butcher. 

*** If you choose to purchase our pig and have it processed at a butcher with whom our farm is not affiliated, please call to discuss the options for pickup dates, butcher date contracts, and possible transportation costs based on the location of your preferred butcher. We are happy to accommodate your butcher requests and preferences. 

Once your pig is delivered to the butcher, a separate weight, referred to as HANG WEIGHT, is used to calculate the cost of butchering. 

"Hang weight" refers to the pig after a scald/scrape, insides of the pig removed ,and the head remaining on. 

For a LIVE WEIGHT pig in the example above weighing 300 pounds, the following calculations can be used to estimate the weight of the pork you can take home from the butcher. 

The hang weight is generally 72% of the pig’s live weight. Using the below calculation, one can estimate the amount of pork in the pig. 

***Please note that the butcher uses a scale and that this calculation is only an estimate for the benefit of the purchaser.

Pounds Live weight x 72% = Hang weight

300 pound live weight pig x 0.72 = 216 pounds of meat

Commercial Cuts

Commercial cuts are the cuts that one would receive from the butcher in a regular grocery store setting. This calculation does not include oddments or specialty items such as ears, head, jowls, hocks, leaf lard, liver, and heart. (Our affiliate butcher will provide all of these cuts to you at your request which will increase the overall commercial weight of meat you receive.) 

If you choose not to receive the oddments/specialty cuts in your butcher box, it is feasible to use the following calculation to estimate the amount of meat you will receive from the butcher. Please keep in mind that your choice to have boneless cuts and any smoked items will shrink your pig's total weight for commercial cuts. 

Pound Hang weight x 67% = Commercial Weight

216 pound hang weight pig x 0.67 = 145 pounds of meat rendered from a 300 pound live pig.

If a customer chooses to purchase a WHOLE pig on one purchase ticket we are offering a 10% discount on the cost per live weight pound. 

The option to go in "whole-hog" with a friend or family member to purchase a pig in its entirety can save you 45¢ per pound.  

The piglets for this years' run were born on April 1st and their momma wasnt joking! Twelve piglets in the litter and they are all lively and doing well. 

We receive the piglets to our farm at 6 weeks old and cant wait to meet them!

• A cooked, medium pork cutlet or steak provides 239 calories, 34g protein, 10g fat, 4g saturated fat, 697mg sodium, and 0g carbohydrate, if you eat only the lean part of the steak.2 
• A 3-ounce serving of ground pork cooked provides 252 calories, 22g protein, 18g fat, 7g saturated fat, 62mg sodium, and 0g carbohydrate.3 

• A 3-ounce pork chop (broiled or baked) provides 180 calories, 24g protein, 9g fat, 2g saturated fat, 438mg sodium, and 0g carbohydrate, if you eat both the lean and the fatty part of the chop.4 
• A 3-ounce pork chop (broiled or baked) provides 140 calories, 25g protein, 3.8g fat, 1g saturated fat, 447mg sodium, and 0g carbohydrate, if you eat only the lean part of the chop.5 
• A 3-ounce pork chop (breaded and fried) provides 258 calories, 20g protein, 13g fat, 3g saturated fat, 465mg sodium, and 14g carbohydrate, if you eat both the lean and fatty part of the chop.6 

Pork is also used in many other meat products and processed meats.

• A 3-ounce serving of pork sausage: 276 calories, 16g protein, 23g fat, 8g saturated fat, 693mg sodium, 1g carbohydrate7 
• One medium slice of cooked pork bacon: 37 calories, 3g protein, 3g fat, 1g saturated fat, 135mg sodium, 0 grams carbohydrate8 
• A single serving (85 grams) of pulled pork: 200 calories, 12g protein, 16g fat, 6g saturated fat, 490mg sodium, 2g carbohydrate9 
• A 2-ounce serving of Spam (made from pork shoulder and other ingredients): 180 calories, 7g protein, 16g fat, 6g saturated fat, 790mg sodium, 1g carbohydrate10 

Pork contains no carbohydrates, unless it is prepared with breading, barbecue sauce, or some other sugar or starch.

As an animal product, pork contains both saturated and unsaturated fats. If you are trying to limit your saturated fat consumption (as recommended by the American Heart Association), look for cuts of pork that include the word "loin," as in pork loin or pork tenderloin.

Pork, depending on the cut, is often an excellent source of lean protein.

Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B6, and phosphorus. It is a good source of zinc and potassium.

Site Source: https://www.verywellfit.com/pork-nutrition-facts-calories-and-health-benefits-4111298