How much pork is in a pig?

Tamworth pigs December 2009

This page is meant to answer the question: how much pork do I get if I buy a whole/half pig, and how much will it all cost? That depends, of course, on the size of the pig at slaughter time. We try to raise the pigs to around 250 pounds of live weight, although one year the slaughterhouse had some delays which resulted in our pigs being a bit larger. Our largest pig so far was 260lbs pounds of hanging weight, and the smallest was 180lbs. The table below shows the yield we got from those two pigs. If you get a half pig, you would take home 1/2 of the amount shown here (about 2 coolers of meat).

Cut Size on 260 lb pig Size on 180 lb pig
Ham 34 30
Shoulder 20 18
Bacon 29 19
Head 17 13
If kept separate, or they can be ground
13 8
Ground Pork 15 6
Chops 34 17
Loin Roasts 8 7
Butt Roasts 24 16
Ribs 15 11
Fat 20 13
Organs: heart, liver, kidneys 3 2
Tail 1 1

For a visual of the finished cuts, I refer you to Sugar Mountain Farm’s post, with alot of helpful details:

What is ‘hanging weight’

If you buy a whole pig, your cost is determined based on the ‘hanging weight’ of the pig, which is the weight of the pig as recorded by the butcher, after the inedible parts are removed. You loose around 5 -10% from that weight to the total weight of cuts you take home, due to some trimming, bones, etc.

Learn to grow your own mushrooms

shiitake logs

Shiitake logs

Grow your own gourmet mushrooms
Workshop at Grace Note Farm
66 N Main St., Petersham, MA
Sunday, May 25 2014 1:30 – 4:30 (subject to weather)
Co-sponsored by the Petersham Local Food Group

Mushrooms are a great crop to extend the repertoire of home food production for the backyard gardener or homesteader. They are easy to produce, requiring minimal maintenance after you’ve done the initial inoculation process, and nothing beats the flavor of mushrooms grown outdoors on real wood. Do you have a spot that’s too shady for fruit or vegetables, but that you’d like to use for food production? That’s a perfect spot for growing mushrooms.

Come learn about growing culinary mushrooms from Kent Byron of Grace Note Farm. Kent has been producing culinary mushrooms on his farm in Petersham, Mass for 6 years. At this workshop, you’ll learn about mushrooms, inoculate oak logs with shiitake spawn, and tour the mushroom operation at Grace Note Farm. Each participant can take home an inoculated log to start their own shiitake farm.

Cost to participate in this workshop and take home one log is $40 per student ($55 for multiple members from the same household), or if you’d like to attend just to learn about the process and you’re not quite ready to take home a log, the cost is $30. Supplies will be provided (shiitake spawn, beeswax, power tools), but please bring your own work gloves, ear and eye protection, and wear sturdy shoes for outdoor work.

The class is scheduled for Sunday, May 25, but will be rescheduled for the following Sunday if the weather is wet. We need dry weather for the logs to be inoculated and capped properly.

Space is limited to 12 students. Please email us to reserve your spot.
You can pay either in person at the class, or pay online via paypal.