Our Heritage Hog Breeds have been selected for their Gourmet flavor, used specifically by high end restaurants around the world. We primarily raise Red Wattle, Tamworth, GOS, and Mulefoot. They are raised on pasture and in woodlot in the fall to clean up fallen nuts giving them a great added flavor and nutrition. Their supplemental feed is both GMO and Soy free. We are also using a butcher that has the option of nitrate free cured products.
This is your opportunity to fill your freezer at a fraction of the retail cost. We offer full service wholesale. We will help you fill out the cut sheets so you get exactly what you want, get you a butcher date, transport the steer, and if the butcher is too far from you, help transport the meat too you.
Here is the breakdown of costs.
$3.75 per pound hanging weight, plus butcher fee is your total cost.
A typical hog hangs at 225 +/- pounds. 225 * $3.75 = $843.75
Butcher fee is typically $500 +/- for a total of $1,343.
+/- 25% of the 225 lbs is lost in the butchering process after the bones and such are removed, leaving 168 lbs +/- of pork in your freezer.
$1,343 / 168 lbs = $7.99 +/- per pound for everything from Sausage to Tenderloin to Bacon. Wholesale give you a 20-30% discount!
Take any of these numbers and divide them by 2 for estimated prices on Half Hog. The butcher typically charges a small fee to half a hog if you are not reserving the entire hog.
If for whatever reason we cannot fulfill the reservation, a full refund of the deposit will be given. Once the hog is at the butcher and a hanging weight has been given, full payment is expected. At this point there will be no refund.
Full payment to Redemption Springs is required after hanging weight is given and before pickup from the butcher. Full payment to the butcher is require at pickup.