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Buying a half hog

vanillagorilla Feb 8, 2008 12:14 PM

I usually prefer buying pasture raised pork. However, I often can't find the cut I want or end up spending more than I like and resort to buying meat elsewhere. I'd like to bite the bullet and just buy a half hog from somewhere and have my pork needs taken care of for a whole year. Has anyone done this in Seattle? If so, where did you purchase it?

  1. p
    pablissima Feb 8, 2008 01:22 PM

    You could talk to one of the farmers who go to the farmers' markets in Seattle, like Skagit River farms or Sea Breeze farms. They might be willing to sell you a half, or they might be able to get you cuts you want. You can also call Farmer George's butcher in Port Orchard. They butcher for local farmers and may be able to get you in touch with someone who does this.

    Finally, you could contact Future Farmers of America. The kids sometimes sell theirs after the shows or if they don't qualify, and then I believe the cost is actually a tax-deductible donation to a non-profit.

    4 Replies
    1. re: pablissima
      vanillagorilla Feb 8, 2008 02:35 PM

      Skagit River doesn't sell the half or whole hogs anymore. It's sad because I really like their pork. I have not talked to Sea Breeze yet.

      1. re: vanillagorilla
        jaydeflix Feb 8, 2008 04:22 PM

        http://thunderinghooves.net still sells half and whole, and the new guys at U-Dist, http://woolypigs.com, do say "If you are interested in custom slaughter, please ask us about it" at the market...

        1. re: vanillagorilla
          Finspot Feb 9, 2008 07:52 AM

          >>Skagit River doesn't sell the half or whole hogs anymore.

          Really? That's too bad. I bought a 1/4 organic cow a few years ago and was really impressed. The only reason I haven't made it an annual purchase is that I decided the "fresh vs. convenience" issue tipped toward fresh (and we're near the Columbia City butcher) and the freezer is usually full of my foraged foods already.

          1. re: Finspot
            jaydeflix Feb 9, 2008 04:37 PM

            Skagit does still sell whole/half/quarter cows, just not pigs. C'est la vie.

      2. m
        missliss Feb 9, 2008 07:23 PM

        Although you can't buy a half a hog from Skagit River, you can buy a "family pack". It runs $250 (they recently raised their prices a bit), but it's great. 33-37 lbs, I believe. Some plain old cuts of meat and some of their fantastic sausages. If you're not wedded to the half a hog idea, it is a great way to go.

        1 Reply
        1. re: missliss
          vanillagorilla Feb 11, 2008 07:10 AM

          The issue with that is, that I like to make my own sausage, bacon, and cured pork products. I want to find someone who does a minimum of processing.

        2. k
          kkbriggs Feb 10, 2008 06:44 AM

          If you're willing to go as far as Tacoma, The Meat Shop (http://www.meatshopoftacoma.com/) can do whole or halves and is all organic. It's definitely a drive, but I've been really pleased with everything we've gotten there.

          1. t
            The Fat Man Feb 11, 2008 08:02 AM

            Silvana Meats

            8 Replies
            1. re: The Fat Man
              creo420 Feb 11, 2008 10:09 AM

              Wooly Pigs is the way to go as you can get a whole or half and have it processed as much or as little as you like. When I ordered my half from here I got to tell the butcher exactly how I wanted my pig. My half cost $250 but I have not yet gotten the bill from the butcher so it will be more than that but I am really looking forward to getting our pig.



              1. re: creo420
                vanillagorilla Feb 11, 2008 10:18 AM

                How much meat post processing are you expecting from it?

                1. re: vanillagorilla
                  creo420 Feb 12, 2008 07:39 AM

                  Around 100 pounds. Will post more once I get the bill from the butcher and get a chance to try some of the meat.


                  1. re: creo420
                    vanillagorilla Feb 21, 2008 10:46 AM

                    Let me know when this happens, as I'm really curious about it.

                    1. re: vanillagorilla
                      creo420 Mar 11, 2008 12:09 PM

                      The butcher charged $162.50 for his handy work and for smoking/curing everything and it was $75 to get it to Seattle and keep it in cold storage for a week. So far we have had smoked pork chops and bacon both of which were divine. Some ground pork will be going into tonight's ragu and I have a reason now to be excited about Easter being early this year.


                      1. re: creo420
                        vanillagorilla Mar 11, 2008 04:42 PM

                        I wonder what the cost would be if I didn't have anything cured or smoked. I'd prefer to do that part myself.

                        1. re: vanillagorilla
                          creo420 Mar 12, 2008 12:26 PM

                          $250 is what I paid for the pig and I paid $75 to get it over here. My guess is you would be looking at 3 bills for the pig itself. Heath is a super nice guy and would be more than willing to answer any questions you might have. His bacon was just menitoned as one of the top ten food items in the state of WA though so you may want to jump sooner rather than later as it is only going to get more expensive.


                          1. re: creo420
                            bruceki Oct 7, 2009 09:11 PM

                            homeacresfarms in everett sells whole or half pigs; price is $1/lb live weight, $2.25/lb hanging weight. They skin the pigs by default, but they'll scald and scrape for an extra fee. All sizes of pigs.

                            blog at ebeyfarm.blogspot.com, or 206-940-4980

            2. m
              mrnelso Oct 7, 2009 11:05 PM

              Friends are thinking about Kalua or spit-roasting a pig at thanksgiving.
              Is there such a thing as ordering "a piglet to feed 30?" And where shall I go to get it? Fero's comes to my (limited) mind, but I hope for advice.
              Also advice on where I might rent a spit-roaster...
              thank you

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