We offer USDA processing for pork and lamb. If you are raising animals and will be selling them by the cut, you will need your animal to be USDA processed. Your products will have Mark’s Custom Meats labels (see our shop for examples of the labels) unless you specify that you would like a white label with black font, which will include your farm name, address, contact number, name of cut and weight. If you would like us to make you a white label with black font, we will need instructions and the aforementioned information at least one month prior to the harvest date. Please call or email in advance to schedule processing dates. For those who do not need a custom label made, processing instructions are required the day the animals arrive.
Hog Harvest (Whole Hog): $55.00
Hog Harvest (1/2 Hog): $27.50
Hog Processing (Cut, Vacuum Packaged, Labeled, Frozen and Boxed) $1.35/lb on hanging wt.
Regular Brown Sugar Curing: $1.15/lb
No-Nitrite Curing: $1.45/lb
Slicing Hams: $4.00/piece
Slicing Bacon: $7.00/piece
Making Sausage Patties: $0.50/lb
Making 1oz and 4oz Sausage Links: $1.00/lb (20lb minimum)
Making Scrapple (3 hog minimum): $2.25/lb
Making Lard (3 hog minimum): $2.00/lb
ROASTING HOG HEAD ON: $75.00
ROASTING HOG HEAD OFF: $65.00
HOGS KILLED AND SPLIT: $60.00