The cost of purchasing an entire pig for processing varies significantly based on several factors. These include the animal’s weight, the specific breed, the region of purchase, and the services included by the butcher or processor. Generally, prices are calculated per pound of hanging weight, which refers to the carcass weight after initial processing. An additional cost is added for butchering, which may include cutting, curing, smoking, and wrapping individual cuts.
Knowing the overall expense involved in procuring an entire animal offers several advantages. It allows for precise budgeting and cost comparison between purchasing a whole hog versus individual cuts of meat. This approach can often result in a lower cost per pound, particularly for those who utilize the entire animal. Historically, whole-animal butchery represented the standard method of meat acquisition, reflecting a culture of maximizing resources and minimizing waste. This practice continues to be attractive for its economic benefits and connection to traditional foodways.