Curious,
would fellow forumites be interested in splitting a whole hog?
i want to do some charcuteries but dont have the space to hang and cure a whole hog.
some parts, (loin) are just not needed either.
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In - After Sept 15th is best for me.
quote:Originally posted by Stefania Wine:
In - After Sept 15th is best for me.
do you have a farm that would do multiple shipments after paying for whole hog?
otherwise I'm goign to ask some local farms around me.
I have two potential sources
Cool
if anyone else is interested, we'll do a "lotto" for sectioning off pig parts and sort out how to distribute.
I'm thinking 2 more people ?
should make out to be about 100lbs of meat per person?
if anyone else is interested, we'll do a "lotto" for sectioning off pig parts and sort out how to distribute.
I'm thinking 2 more people ?
should make out to be about 100lbs of meat per person?
Have you thought about Wild Boar? I've been itching to go boar hunting in SW Florida.
G-man,
If there's a way to get the meat up to Boston (or if there was a specific delivery date that could be guaranteed in NYC), I'd seriously consider this
Mostly interested in tenderloin and pork belly though which I imagine would be in high demand
But, give me a call if you get close to a decision.
If there's a way to get the meat up to Boston (or if there was a specific delivery date that could be guaranteed in NYC), I'd seriously consider this
Mostly interested in tenderloin and pork belly though which I imagine would be in high demand
But, give me a call if you get close to a decision.
quote:Originally posted by Parcival:
G-man,
If there's a way to get the meat up to Boston (or if there was a specific delivery date that could be guaranteed in NYC), I'd seriously consider this
Mostly interested in tenderloin and pork belly though which I imagine would be in high demand
But, give me a call if you get close to a decision.
i can store half a hog in my freezer after I smoke a few hunks this coming labor day weekend.
but yea whoel hog i can't do so my question.
i'm not fully sure about boar. boar is really $$$ for something i'm going to cure, might also be too lean that it may dry out, but i coudl be wrong
Fwiw - I split a pig with my folks every year and once butchered it fits fine in my upright freezer. I figure I get 60-80 lbs dressed, plus the head.
I talked with one of my sources and it shouldn't be a huge deal to get it and split it. Price would be $4-$4.50 hanging weight. I haven't asked about innards yet, usually those are not included but I imagine we'd want them?
quote:Originally posted by Stefania Wine:
I talked with one of my sources and it shouldn't be a huge deal to get it and split it. Price would be $4-$4.50 hanging weight. I haven't asked about innards yet, usually those are not included but I imagine we'd want them?
normally i'd say yes
but it depends on shipping weight/cost
stomach lining/ intestines are still 1$/lb here in ny so might nto be worthwhile.