Custom Whole + Half Pork

the process of buying pork, from paddock to plate


First things first…

Read over this blog and check out the Wholesale Page in the Resources section about how much meat to expect and sample inventory sheets, how much cooler space you’ll need for pick up, how much freezer space you’ll need for storage, and our guides for filling out the cut sheets. 

The Timeline and Butcher Date

The butcher date is the day that we, Hayfield Farm, take the live hog to the butcher shop. We all know what happens there. This is the date customers book with us. This is not the pick up date. Pork processing takes approximately three weeks to complete from the butcher date to pick up.

Our Wholesale Page shows the approximate next available butcher date, so you can get a ballpark idea on a timeline. When you fill out your cut sheet and pay your deposit, we will email you your exact butcher date based on our schedule. We must have your cut sheet and deposit to reserve your butcher date for you.

The Cut Sheet

One of the most intimidating pieces of the bulk meat process is the cut sheet. The cut sheet is your custom specifications of how you want each section of the hog to be cut and packaged. Luckily! We have made the cut sheet forms easy to fill out. 

Half Pork Cut Sheet // Whole Pork Cut Sheet

Behind the Scenes at the Butcher Shop

Each farm that works with our local butcher, Fauquier’s Finest, is scheduled at the beginning of the year for their butcher slots. At Hayfield Farm, we send multiple livestock to the butcher each and every month.

Why do you care about that?
#1 …because it gives you an idea on timing if you aren’t ready to book just yet. If our Wholesale Page says that our next available butcher date for pork is early this month, you would be correct in assuming that we have open, unreserved butcher dates for later this month, all next month, and so on.
#2 …because some farms only butcher a certain time of year – but not us! We are lucky enough (thanks to you!) to have a customer base that requires us to raise hogs and steers all year round. 

Our butcher is USDA-inspected. This means that from livestock drop-off to customer pick up, the butcher shop is required to maintain extremely strict humane and cleanliness standards under the constant supervision of a USDA-inspector. 

We deliver the livestock, the butcher takes your cut sheet and dresses, cuts, packs, weighs, labels, and flash freezes all of your pork cuts, according to your specifications. The butcher first breaks down the hog into primal cuts. Shoulders, midsection, hindquarter (ham), etc.
The butcher then cuts off the roasts, loins, hams, ribs, and other sections. Using your cut sheet specifications, the butcher hand trims all of your cuts – this is not done by machine. All of the trimmings go into a pile to be ground for ground pork/sausage. If roasts are desired, they are cut to your specifications. Chops are sliced, ribs are trimmed, the bacon is sliced, cured, and sent to the smokehouse (if that’s what you’ve chosen). You get the idea. 

Once the meat is all cut, the sausage is made, the bacon is sliced, and everything is vacuum packed with commercial grade packaging, labeled with the name of the cuts and weight, and flash frozen. Bone guards are used for bone-in cuts to protect packaging from piercing. With proper handling and storage, this grade of vacuum seal keeps pork cuts for over two years. You will not be able to get your pork unfrozen, as this is against USDA standards. 


A non-refundable $250.00 deposit is required to reserve a butcher date with us and is paid directly after completing the cut sheet. Please do not complete the cut sheet if you are not prepared to be automatically redirected to pay the $250 deposit immediately afterward. Cut sheets submitted without a deposit are automatically deleted and you will need to fill out and submit a new sheet (and pay the deposit) to book with us. This deposit goes toward your total pork cost. 

Our pork pricing is broken down into two categories: the hanging weight cost and the processing fee. All payments are made to us, Hayfield Farm. The deposit is paid when you complete the cut sheet. The remaining balance (hanging weight cost and processing fee, plus tax) is paid via invoice when your pork is complete, before pick up. 

The hanging weight is the weight of the hog’s carcass when it is on the hook in the cold room. This is typically how farms price bulk meats.
The hanging weight cost is $2.95 per pound. The typical hanging weight of a Hayfield Farm whole hog is 200lbs. The typical hanging weight of a Hayfield Farm half hog is 100lbs. Please note that hanging weights can vary greatly from farm to farm. 

The processing fee is the cost of the butcher’s work. Due to the variances in smoking, curing, and sausage options and prices, this is a separate fee. The processing fee is determined by the butcher once the pork is complete and is dependent on the weight of the hog, the weight of the meat, smoking, curing, and sausage options and weights of those sections, etc. We are unable to give you an exact price of your processing fee, as it is dependent on the weight of the meat. Smoking, curing, griller casings, link casing, and patty forming come with additional costs and we will say that the more of these options you choose, the higher your processing fee will be.

Check out our article about how much meat to expect to see sample inventory sheets, with costs included. 

Half hog customers can typically expect their processing fee to be $150-250, depending on selections. Whole hog customers can typically expect their processing fee to be $250-400, depending on selections. 

With a 100lb hanging weight on a half hog, customers can expect to spend $450-$550, plus tax, total. With a 200lb hanging weight on a whole hog, customers can expect to spend $900-$1,200, plus tax, total. Curing, smoking, and sausage selections will fluctuate this price. Please note these hanging weights and pricing are approximate. 

Pick Up

Once your pork is complete, the butcher notifies us. We will email you immediately with pick up details and send the remaining balance invoice to your email immediately after. 

  • The butcher shop does not give order status updates to us. They will only notify us when your pork is ready for pick up. 
  • Customers are required to pay the remaining balance invoice prior to pick up
  • Customers are required to pick up their meat from the butcher shop within seven (7) business days of notification.

The butcher shop, Fauquier’s Finest, is located at 11746 Ag Industrial Drive, Bealeton VA. Pick up hours are Monday-Friday 9am-4pm. 

When you arrive, check in at the front office by letting them know you are picking up pork for *your last name* under Hayfield Farm. You do not owe the butcher any payment. The staff will hand you an inventory sheet and direct you to the loading dock. They will roll out your cart filled with pork and you will load up your coolers before heading home to stock your freezer with natural, local, delicious pork!

Thank you so much for supporting your local farmer!