We don’t like being nickeled and dimed when we make a purchase so we don’t nickel and dime our customers. Therefore, our prices include: cut and wrap, smoking/curing of hams and bacon (if desired), and delivery to a central location.
If you don't want to eat cured meats, please make sure you request that your ham and bacon be fresh. Also ask for fresh ground pork instead of the sausage.
Prices are calculated by the hanging weight and are as follows:
Quarter Pork - $3.75/lb (Anywhere from 35-50 lbs hanging weight for a price range of about $130-$180)
Half Pork - $3.50/lb (Anywhere from 70-100 lbs hanging weight for a price range of about $245-$350)
Whole Pork - $3.25/lb (Anywhere from 140-200 lbs hanging weight for a price range of about $455-$650)
We normally shoot for a hanging weight of 160 lbs (whole hog). However since we don't process every week we have to take pigs to the butcher that are close to the "ideal" size. Pigs naturally grow at different rates. In today's world of production uniformity this is isn't something we are accustomed to.
Call me a poor businessman, but when we calculate our prices, we don’t try and see how much we can get away with. Rather, we look at our costs, add a little for our efforts and make sure that we can grow and sustain a viable farm. We want our pork to be affordable to as many families as possible!
I was recently contacted by a restaurant in Park City who wanted to offer our pork on their menu. They have several other restaurants in the country and have humanely treated, pasture raised Berkshire on their menu as well. As we talked price, I quoted them $3.25/lb for whole pork. They responded that my price was cheaper than what they normally pay in other states and they buy in large quantities! In the end we decided that for now I wouldn’t be able to keep up with demand and will reevaluate in the future as we grow.
Below you will find the totals that we measured from half a pork. Obviously this will vary a little from pig to pig.
Half a pork 80 lbs Hanging Weight
Ham slices 10 packs 10.5 oz = 7 lbs
Bulk Breakfast Sausage 13 packs avg. 1.15 lb = 15 lbs
Bacon 10 packs avg. 10 oz = 6.2 lbs
Ham hocks 1 pack 1.7 lbs
Hams 2 packs 4lbs and 5 lbs = 9 lbs
Spare ribs 1 pack 2.7 lbs
Roasts 3 packs 3.7 lbs 3.4 lbs. 3.4 lbs = 10.5 lbs
Chops 1” 11 packs = 22 chops 8-10 oz/pack = 13.2 lbs
If you have a traditional fridge/freezer where the freezer is on top, a half pork can fit in the freezer if there is nothing else in it. If you have a side by side, you can fit half a pork with room to spare. As far as consumption rate goes, you can get an idea of how many meals you can cook by looking at the quantity of packages above. Our family of two adults, two children and a baby can eat a whole pork in 6 months. We don’t feel that we overly consume pork as we eat chicken, fish, beef, deer, and elk as well. However, we love our pork and love to share our meals with friends and family. I hope this information is helpful for those of you who have never purchased a pork before.
To order, visit our website here or simply give us a call or send us an email. Please include your name, phone number, address, email address, and the quantity of pork you would like. We also require a $25 deposit for a quarter pork, $50 deposit for a half pork, and $100 deposit for a whole pork. If you don’t send a deposit, we cannot hold your pork. If you mail in your deposit, we will notify you with a confirmation once we have received your deposit. If we don’t see a deposit, we will try and contact you to make sure that it wasn’t lost in the mail etc… The balance will be due upon delivery of the pork. We usually pick the pork up from the butcher and deliver it directly. We don’t have the hanging weights until we pick up the pork. All the pork is separated in bags and marked by a number. This number corresponds to the hanging weight and is how we can calculate the total price of the pork we deliver to you. Please send your deposit to:
Christian Christiansen
PO Box 32
Vernon, UT 84080
Once again, please feel free to contact us with any questions. We will be happy to help anyway we can.
email: chhd01@gmail.com
phone: 435-839-3482
website: http://www.christiansenfarm.com/
2 comments:
Who do you have process your pork? Or do you do it yourself?
Gary's Meat in Payson, UT. They are USDA inspected and certified which allows us to legally sell retail to stores, restaurants etc..
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