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Half Pigs: The price for a half pig is $5.00/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 90 lbs so the pig cost is typically $580 or so. The slaughter is $40 and the butchering (cutting & vacuum packaging) is $90.A half pig is about two cubic-feet depending on packing in the boxes.amplers are available as the High-on-the-Hog and the economical Farmerâs Basket each of which is about a quarter pig of pork cuts. Whole Pigs: The price for a whole pig is $3.75/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 180 lbs so the pig cost is typically $675 or so.
If you choose to have some of the cuts cured (bacon, hams, etc), there is a fee based on poundage, in most cases about $30. Therefore, your final cost on a typical pig would be $6/# of hanging weight = $648 + $30 curing fee = $678. Your actual cost will depend on the weight of the side you order.This will provide most families with a year of pork.f you choose to have some of the cuts cured (bacon, hams, etc), there is a fee based on poundage, in most cases about $30. Therefore, your final cost on a typical pig would be $6/# of hanging weight = $648 + $30 curing fee = $678. Your actual cost will depend on the weight of the side you order.