Hogs can be purchased through Stauffer’s Butcher Barn or through other farms and brought for processing. We do not supply small barbecue hogs.

Whole and half hog orders accepted.

All hogs are dry aged for a minimum of 2 days. Customers specify their preferred cuts via our cut sheet linked below. We pride ourselves on making this experience as custom as you desire to help you get the best returned product that you will enjoy the most. We offer delicious smoked and cured items as well as our family’s signature sausage seasoning. All packages are vacuum packed, labeled and frozen for pickup.

Please see links and cut sheet below for more information on hog appointments.

Pricing

Price for hogs bought from Stauffer’s Butcher Barn is based on current market

$1.00 per pound dress weight butcher fee ($140 min. fee)

$0.15 per pound dress weight for retail/USDA stamped label

$80 slaughter/disposal fee (whole hog) – $95 for long haired breeds (whole hog)

$0.90 per pound sausage (min. 20lb per flavor)

$1.25 per pound sausage patties (10lb min. per flavor)

$25 per belly for cured and smoked bacon ($30 for uncured)

$40 per ham cured and smoked ($50 for uncured)

$5 per hock for cured/uncured and smoked hocks

$50/hog deposit required to schedule appointment (refundable up to one week prior to slaughter date).

We are happy to assist with your processing needs. Please utilize the below links to send us more information.

Need something else? Get in touch below.

Check out our cut sheet for more details on specific cuts offered