Agriculture Reference
In-Depth Information
Anything produced will reflect on you and not the butcher, so make sure you like what the
butcher will be doing to the meat.
Some butchers may allow you to be on site while a pig is processed so you can observe the
procedure, if you are comfortable being present. If you are present during the entire proced-
ure, you can tell if there is anything you find objectionable or if the butcher's work is accept-
able.
The butcher's processing normally will include cutting your pig into standard cuts of meat
and curing the hams, sausage, and bacon. If you would like the meat prepared some other
way, such in different cuts or leaving some of the meat uncured or “green” so you can cure it
yourself at home using your own recipes, you will need to discuss this with the butcher before
butchering and processing. Make sure it is fully understood and agreed upon before the
butcher begins work on your pigs. You will need to pick up these fresh (uncured) meats as
soon as the carcass is chilled and ready to be cut or cured. Remember, however, that you will
not be able to sell these home-cured or home-smoked meats. They only can be used for home
consumption because they were not completely processed by an inspected butcher.
When discussing arrangements with the butcher, also discuss packaging. Packaging can make
a difference to customers, so find out what kind of packaging the butcher normally uses.
White butcher paper wrapped around the meat will be fine if you are having the meat pro-
cessed for home consumption. However, if you plan to market and sell your meat, it is usually
best to choose clear, vacuum-wrapped packaging. Cryovac or vacuum-sealed packaging costs
more to produce, but it allows the consumer to see the meat, which can make it more appeal-
ing to consumers. Being able to see the meat is also helpful when the meat is in the freezer at
home.
Getting your Pigs Ready for Slaughter
Once you have chosen a butcher and made an appointment a month or so ahead of time, you
will need to get your pigs ready for slaughter. The ideal weight for slaughter is usually con-
sidered about 225 pounds. Any weight that your pig adds over 225 pounds is usually depos-
ited in the form of fat. Unless you are trying to raise pigs for their lard, it is usually a waste of
feed and money to keep feeding a pig after it weighs 225 pounds.
There is an easy and generally accurate method for determining how much your pig weighs
without putting it on a scale. You can measure the
heart girth
of your pig in inches (the dis-
