Half Heritage Pork Deposit

Please note: we will contact you after purchase with anticipated butcher date.

Half  heritage Pork 

Our half  heritage Pork is $400 on sale $375 with $175 deposit and remainder due once the pig has been processed. You will also be responsible for paying the butcher costs for hog butcher fees, which may vary. The processing fee includes the slaughter plant fee, the cost of the boxes, and the responsible disposal/reuse fee for the few unused parts of the pig. The average butcher fee of $175 will vary based on weight and processing increases may apply.

About pigs 
We’re excited to partner with a local Colorado family farm to bring you Heritage Pork, raised with the same dedication to health and quality as all our products.  pork fed supplemented with a specially formulated feed from a nearby Colorado mills . This ensures the highest quality protein for your family’s dinner table.

Half and whole pig customers at Winters Ranch enjoy the best value and greatest ability to customize their order, like how thick you want your steaks, what cuts you want, what roast you want, or which you want to ground into sausage. And half and whole customers get all the bones and organ meat if they select them when we work with you on your cutting instructions..

PICK UP AT BUTCHER OR HAVE DELIVERED TO YOUR HOME (additional delivery fee)

Purchase Details

Half Heritage Pork (approx 75-80 pounds of finished meat)

While the weight varies by animal, over the last number of years the average final packaged weight of a 1/2 pig has been between 75 to 80 pounds of pork. The average hanging weight of a 1/2 pig has been has been approx. 80-100 pounds, but this is different from animal to animal - the hanging weight can vary depending on the overall size of the pig.

$175 non-refundable deposit / remainder due on butcher date once pork has been weighed.

Make a Deposit:
Your deposit ensures that one of our pigs will be grown just for you. The total deposit will be applied to the final cost of the order.

Butcher Costs:

• Slaughter fee $85

• $1.10/ lb. Processing

• Sausage $1.50/lb. (25 lb. min.)

• Hams and Bacon $20 each

• Canadian Bacon $10.00 each

• Jowl: $10

You will also be responsible for paying the butcher costs per hanging pound for butcher fees, but these may vary. Processing fees will include the slaughter plant processing fee, the cost of boxes, and the responsible disposal/reuse fee for the few unused parts of the hog.