Normal service: the “opening” charge of $10 (or $20 for pigs over 300 lbs.) includes harvesting, scalding and hair removal, head removal, opening and cutting into 2, 4, or 6 pieces. Common whole pig preparations include:
- Rotisserie cut -small cut in the belly
- “Butterfly” – lays flat for grilling
- Traditional Hmong Culture Cut– head on, Heart, Liver, Kidney left inside body cavity
We provide large can liners to cover the meat.
Half Hogs available: Half carcasses can now be ordered and picked up from the cooler. You will receive half of a 270-300 pound market hog. (live weight)
Extras offered:
- Cooled and ready for pick-up (pre-order required) +$10
- Skinning (cooling recommended but not required) +$20
- Extra burn and clean +$50
Butchering
Carnitas Cut: Meat will be cubed and mostly boneless- bagged and ready to go for frying carnitas and cueritos +$125 whole pig or $70 half (includes cooling and skinning)
BBQ Cut: a more affordable alternative to full cutting and wrapping. You will receive approximately 20 bone-in and semiboneless primal cuts of pork. Paper wrapped and frozen. +$150 whole pig or $80 half
Further cutting: chops and steaks – call for pricing
Bulk ground Pork: we grind part of or your entire pig- call for pricing
Cubed bone-in: entire pig cut with bandsaw into cubes- call for pricing
Delivery to meat locker:
We can deliver your fresh pig to a local butcher who will process the pig for you. Schedule with them and order your pig from us. Lemoore Food Locker (559) 924-2390. West Side Lockers Hanford (559) 584-7166
