"The whole hog" as they say. We sit down with you, either at the farm or virtually, and go through the cutting and packaging specifications in detail so you get the most out of the animal that fits with your culinary preferences.
The price of a whole Berkshire is $7.10 lb hanging weight plus curing and smoking charges. Our hanging weights have a range from 180 to 270 lbs. A berk hanging at 240 lbs costs $7.10 * 240 = $1,704. The cost of smoking depends on what you get smoked and how many lbs it is. That is for everything (cut, packed and wrapped) delivered to your door, by us at no addiotnal charge. Or you can choose to pick up at one of our pickup locations, including the farm. The partial payment of $300 is a deposit and places your order on our schedule. We will be in touch soon after your order. Call Ed at (603) 496-7470 to discuss timing, specific availabilities or any other issues prior, during the process.
When you pay by the "hanging weight", it is very important there is an expectation of how much pork you should receive. We call that the "yield from carcass to retail cuts". The breed, quality of the finished animal, age, size, maturity, butcher, how you get it cut and more impacts the actual pork goes in your freezer. The typical yield of our pork is 70% of the carcass weight for certain cut lists.
The hanging weight is determined at our processor, Vermont Packing House, on USDA Certified Scales. The hanging weight is what you pay on, and it is also the basis for which we pay for all processing and packaging. An important number to both of us and I know the weight reported is accurate.
Below is a diagram to assist you. Please note the cut sheet for Vermont Packing House is the source of record for your cuts.
Custom cut, cured and smoked to your specifications.