We Went Half Hog


One of my friends commented on how helpful it was to see what a mixed quarter of beef looks like when I took pictures of it for a blog post after picking up our year’s supply.

I thought I’d do the same thing with pork. This week, Bill and I picked up the pork from the half  hog we ordered from Lubbers Farm. It was processed at Byron Center Meats.

Here are the costs:

Half a hog from Lubbers Farm: $437.18
Hanging weight: 130.50 lbs.
Price per pound: $3.35
Butcher’s processing fee: $110.47
Total: $547.65

This pork will last a year, although we do tend to run out of bacon and pork steaks quickly so we supplement our supply with pastured pork from vendors at the West Michigan Co-op.

Run out of bacon when you get this much in a box?

People think bacon is bad for you, but we get nitrite-free bacon. And, we limit our consumption so that we savor it. Still, it’s one of our favorite cuts so we can’t make it last a year!

Just like with red meat, I believe it’s not bad for you if you’re eating meat from pastured animals. But we don’t need to eat it every day as long as we’re getting protein through other sources such as legumes. That’s another way to justify the cost of pastured and grassfed meat. We go through a lot of peanut butter at our house!

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2 responses to “We Went Half Hog

  1. I didn’t know about the bacon without nitrate. We get our bacon from a butcher who buys only from local farmers!

    • Thanks for your comment, Kriss. I bet you could ask the butcher about curing your bacon without nitrites. Let me know what you find out!

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