Our pigs are raised the way nature intended, on pasture, with sunshine, fresh air, and a diet free from corn and soy. When you buy a butchered pig from us, you're not just getting pork, you're investing in your health. We don’t leave you guessing. From deposit to pickup, we’ll be in touch at every step to guide you through the process and answer any questions along the way.
The Process
Thinking about stocking your freezer with pasture-raised pork? Here's how the process works from start to finish:
1. Reserve Your Pig with a Deposit
Your deposit secures your portion of the pig (whole or half).
2. Fill Out a Cut Sheet
Once your deposit is in, and the pigs are ready to go to slaughter, we’ll send you a cut sheet for you to fill out and send back to us. Here is a filled out example. This is how you tell the butcher exactly what you want. For example, how thick you like your chops, whether you want ribs, roasts, ground pork, etc.
Smoked or cured items (like bacon or hams) are available, but they do cost a bit extra through the butcher.
3. You Pay Us Based on Hanging Weight
Once processed, the butcher gives us the hanging weight (the weight after slaughtering, before packaging). You’ll owe us our growers fee based on that hanging weight. This covers the cost of the animal and the care we put into raising it.
4. Ownership Transfers to You
As soon as you pay us, ownership of your portion transfers to you. You’re now the proud owner of a pasture-raised pork share!
5. Butcher Finishes Processing
The butcher finishes cutting, wrapping, and (if requested) smoking or curing your pork just the way you asked on your cut sheet.
6. Pick Up Your Pork
The butcher will call you directly when your pork is ready.
You'll pick it up at the butcher’s facility and pay them for the processing fees (including any additional charges for smoked or cured meats).
2025 Pricing Overview
Here’s what you can expect to pay for a whole or half pig this season:
- Deposit (to reserve your share):
- $175 per half pig
- $350 per whole pig
- Grower’s Fee (paid to McGreen Acres):
$7.00 per pound (based on hanging weight)
(Deposit is applied toward this total.)
- Butcher Processing Fee (paid to Bluebonnet Meat Company):
Which ever is greater- Minimum $100 per half pig
- Minimum $200 per whole pig
- $1.25 per pound (based on hanging weight)
- Curing & Smoking (paid to Bluebonnet Meat Company optional):
$1.00 per service, per pound of selected cuts (e.g., bacon, ham). Most people want their hams and bacon both smoked and cured resulting in a total $2.00 per pound charge.
A typical whole pig has a hanging weight of 215–240 lbs.
2025 Important Info
Real-Life Example: What Does It All Cost?
Here’s a sample breakdown using a 235 lb hanging weight on a whole pig and that you want bacon (assuming 5lbs is what they collected). Below are the set prices for the 2025 season, with Blue Bonnet as the butcher processing the pig.
If you're ordering a half pig, just divide these amounts in half.
Deposit to McGreen Acres: $350
Grower’s Fee to McGreen Acres: 235 lbs × $7 = $1,645 Minus deposit ($350) = $1,295 due at time of slaughter
Processing Fee to the Butcher: 235 lbs × $1.25 = $293.75
Smoking/Curing (e.g., 5 lbs of bacon) to Butcher: 5 lbs × $2 = $10.00
Estimated Total Cost: $1,948.75
Ready to Reserve Your Pig?
Pigs go fast each season, and once we’re full, we’re full. Place your deposit to secure a whole or half pig, and we’ll stay in touch throughout the process so you always know what’s happening and what’s next. Questions? Contact us here or give us a call. We’re happy to help.
