At Netherleigh Farm we raise mostly Berkshire pigs, a heritage breed famous for their taste, marbling, and hardiness when raised outside on pasture.
Our quality pasture-raised pork starts at $ 6.00 / lb
including butchering, cutting, and wrapping fees (direct charge from butcher)
The average half would cost approximately $500. The average whole would cost approximately $1000
(please note that weights do vary, this is just an estimate).
There are optional costs associated with smoking. These costs are directly from the butcher.
Smoked Ham $ 3.25 /lb
Sausages $ 2.65 /lb
Bacon $4.50 /lb
What is hanging weight?
Hanging weight is the weight of the carcass after it has been butchered as it hangs in the butcher’s
coolers ageing. The butcher bases his cost of cutting and wrapping the meat on this weight. It is also the
most common way of paying for quarters and halves of beef and pork. The hanging weight does not
equal the actual meat that you will be put in your freezer; this is referred to as “boxed weight” which is
generally around 70% of the hanging weight and varies depending on bone in vs bone out cuts, the amount of
fat on the carcass and the leanness of the ground meat. The difference between hanging weight and
boxed weight is certainly taken into consideration when determining cost per lb.
To reserve your half or whole pork you can email us at email@example.com or call 819-647-2385.
A deposit is required for all orders.
In order to reserve your pork order a deposit of $150 is required for a half or $300 for a whole.
Deposits can be paid by e-mail transfer or cash / cheque.
You will receive a confirmation from us at the farm once your deposit has been processed.
Closer to the butcher date you will be sent a “cut sheet” so that you can personalize how you would like you meat cut and wrapped.
Looking for a smaller order or a mix of different meats?
Check out our meat boxes and meat subscriptions!