freezer space half pig

How Much Freezer Space for a Half Pig?

How Much Freezer Space Do I Need For a Half Pig? 

When determining how much freezer space you'll need for your half pig, please note that the amount of pork you will get from a half or whole cow or pig varies from farm to farm. Please do not use these calculations for other farm's pork unless you know the hanging weight/finish weight will be similar.

If you select to receive all of the bones, fat, and organs in your half or whole pig, you should anticipate needing more than the recommended amount of space below. 

Half Pig Freezer and Cooler Space

The pork from a half pig from Hayfield Farm fills approximately 100 quarts of cooler space 3.5 cubic feet of freezer space, minimum. 

Whole Pig Freezer and Cooler Space

The pork from a whole pig from Hayfield Farm fills approximately 225 quarts of cooler space or 7.5 cubic feet of freezer space, minimum

A Few More Tips

  1. It is much better to have more space and not need it, than to need it and not have it. 
  2. Life is much easier if you have your freezer space cleared out before you pick up your pork.
  3. Keep your inventory sheet on the door and mark off items as you go. That way, you'll know which cuts you have left and you can make notes to know what you liked and didn't like for your next half beef. 
  4. Keep in mind that the recommended space above are round numbers to make determining how much cooler and freezer space you need easy!

Snag your half or whole pig or check out articles for everything you need to know about purchasing bulk pork on our Pork Page!

 


How to Make Lard

What are you supposed to do with pork fat? In this article, we're going to cover how to make lard, the benefits, how to use lard, and why you want to make it from home using pork fat. It's easier than you think! 

Customers filling out their wholesale pork cut sheet will often reach out and ask if they should get the pork fat and what they can do with it. People are often surprised to hear that lard is one of the easiest food items to make and that the health benefits far surpass those of plant-based vegetable oils and even Crisco. While hunters will grind pork fat into their venison sausage, lard has many uses in the kitchen. 

how to make lard

What is Lard

In short, lard is rendered down pork fat. Heat and time, y'all. While lard purists will lean only toward leaf fat, fat from inside the cavity, we've always made lard from the leaf fat and back fat, fat just under the skin of the back.

A hog will generally produce on a few pounds of leaf fat, but hog farmers can expect a hog to yield about 15 pounds in back fat. Using all of fat the animal provides will get you plenty of lard. 

While all breeds of pigs have enough fat to render into lard, there are two general classifications of pigs - lard and bacon. Lard breeds are raised for cooking oil and mechanical lubricants. They are compact, thick, grow quickly on corn, and produce a significant amount of fat.

Bacon breeds are long, lean, and muscular. The breed we raise, Yorkshire, is a bacon breed. Developed to grow slower to produce more muscle than fat and to eat a variety of foods, such as high protein feed, dairy by-products, vegetables, small grains, and legumes. 

Most breeds raised today are bacon breeds. Shortly following World War II, Western civilization began to vilify animal fats and push shortening, thus resulting in a decrease of lard breeds. Rendering pork fat into lard and beef fat into tallow was considered unhealthy. In the last several years, nutritionists and researchers have restored the view of healthy animal fats.  

 

Where to Get Pork Fat

Farms, like us, who sell direct to consumer often carry packs of pork fat for purchase, or offer the option to purchase bulk pork where customers can select to get the pork fat. Not local? Search for local pig farmers in your area. Local butchers will also carry pork fat and likely have an abundance.  

how to make lard

Health Benefits of Lard

Animal fats, including lard, have serious health benefits compared to their inflammatory cooking oil counterparts. That's right y'all, butter is better. Animal fats, like lard, are lower in inflammatory omega 6 fatty acids and don't contain the trans fat that is found in many vegetable oils. Pork fat is one of the richest dietary sources of Vitamin D when the pigs are exposed to sunlight. 

Animal fats have a very high smoke point, reducing the likelihood that it will oxidize when cooked. They also help lower cholesterol levels, promote healthy cells, and reduce the risk of heart disease and Alzheimer's. 

Fasten your seat belts. Alternatively, hydrogenated oils, like margarine or shortening, are produced starting with vegetable oils - soy, corn, cottonseed, or canola. These oils are already rancid from their extraction process and mixed with nickel oxide, tiny metal particles. The oil and nickel oxide mix is subject to hydrogen gas in a high-pressure, high temperature reactor. Next, soap-like emulsifiers and starch are squeezed in to give it better consistency. High temperatures again for a steam-clean to reduce the odor, bleach to remove margarine's natural grey color, and finally flavors and dyes are added so it resembles butter. 

You'll only find lard, tallow, and butter in our kitchen. That's for sure. 

What to Do with Lard

Use it exactly as you would any cooking oil. It's high heat, doesn't oxidize easily, and is a whole food. Fry up your eggs, prep your baking pans, or use it for fried chicken. You can also use it in making the flakiest pie crusts, biscuits, and more. One thing to mention is that lard, cooked properly, will not give your food a pork flavor. 

How to Make Lard

Lard is so easy to make, it doesn't even require a recipe card. Pro tip: Work with cold pork fat, it is much easier to work with. Take your pork fat and cut it into one inch, or smaller cubes. Put them into a crock pot. Set the crock pot to low. Over time, the liquid and solid will separate. The liquid is the lard, the solids are the cracklin's.

This process will take a several hours. Periodically, give it a stir. Over time, the crackin's will sink and then rise. When they rise, the lard is ready. If you aren't sure, you'll start to notice that the cracklin's aren't rendering down any further. Use a cheese cloth to strain and carefully pour the liquid into quart mason jars. As the liquid cools, it will turn into a beautiful white solid. Put the lid on and store in your pantry for 6 months. 

Throw the crackin's in a skillet and fry them up - delicious!


Filling Out a Cut Sheet for a Half Hog

Filling out a cut sheet is one of the most daunting pieces in the the process of buying a wholesale pig, especially if you've never done it. We know - this is a lot to read, but it will help answer almost all of your questions and help you fill out the cut sheet - promise! Here, we break down the cut sheet for a Hayfield Farm half hog in simple terms so you can get it filled out quickly and reserve that Butcher Date. When you're ready, fill out the cut sheet form and pay the deposit. 

Visit our How Much Meat is in a Wholesale Hog page to read more about how much pork to expect and to see some examples of what half hog customers have received in the past, plus what they paid. 

Let's Get Started

Open up our Half Hog Cut Sheet to follow along with this article. Getting a whole hog? Head on over to our Filling Out a Cut Sheet for a Whole Hog page. 

Working with our Processor

Our local butcher, Fauquier's Finest, only allows a certain number of selections per section. Our butcher will only cut pork according to what is listed on the Half Hog Cut Sheet. Requests beyond what is listed on the cut sheet will not be honored. The exact number of cuts or amount of pork you get depends on what your specific hog yields. Sausage selections require a 15lb minimum, please follow the directions closely. All cuts are vacuum packed and labeled. Pick up will be directly from the processor - Fauquier's Finest 11746 Ag Industrial Drive Bealeton VA. Please note, they are open Monday-Friday 9am-4pm. We do not ship or deliver. 

Pricing

We require a $250 non-refundable deposit for wholesale pork. Our wholesale pork is $2.95/lb on the hanging (carcass) weight. Our half hogs typically hang at 100lbs. Processing fees are not included since smoking, curing, sausage options, the hanging weight, weight of the meat itself, and how that meat is processed can fluctuate the processing fee greatly. Smoking and curing is $2.50/lb on the weight of the section you choose to smoke and cure. Sausage options range from $0.00/lb for loose seasonings all the way up to $1.65/lb for breakfast patties and links. The processing fee is determined by the butcher upon pork completion. *We do not give estimates on processing fees before the pork is complete*. Once your pork is complete, we will email you the details for pick up and will send over the remaining balance invoice. 

Ok, here we go!

First, fill out your contact info.

Chop Thickness: If you choose to get any chop cuts, the butcher will follow your selection. If you've had our pork chops before, they are 3/4". If you don't want chops, check the box at the bottom. If you want chops, be sure to select them when you get to the "Loin" section. 

Roast Weight: We recommend 3/4lb to 1lb per adult. Whole shoulders can sometimes weigh in at 10lbs or more. If you don't want roasts, check the box at the bottom. If you want roasts, be sure to select them in the shoulder or ham section. 

Steak Thickness: If you choose to get any steaks cuts, the butcher will follow your selection. We recommend 3/4" for steaks. If you don't want steaks, check the box at the bottom. If you want steaks, be sure to select them in the shoulder or ham section. 

Bacon Thickness: Your choice! The thicker the slices, the less bacon total. If you do not want bacon *gasp* or you want the belly left in a whole slab, select that respective option. 

Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind. Choose one option.

Bones and Fat: Keep the dog occupied for a while or make pork stock with the bones, render down the fat into lard for a healthy bioavailable oil and flaky biscuits.

Shoulder: Grind it to add to your ground pork/sausage pile, get it into roasts for pulled pork, or try some shoulder steaks. Grinding this section AND your Ham section below gives you one additional sausage selection. 

Ham: Grind it to add to your ground pork/sausage pile. Ham roasts will follow the Roast Weight you selected above. Bone in ham steaks and center cut ham steaks can be prepared any way, we prefer fresh. Half hams are approximately 10-12lbs each and ready for your holiday table. Smoked and uncured means no nitrates or nitrites, it's a brown sugar and sea salt cure instead. Grinding this section AND your Shoulder section above gives you one additional sausage selection. 

Loin: You can choose to grind this, leave it as a roast, cut it into bone-in or boneless chops. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. 

Rib: The rib rack. Choose one option.

Pork Belly: BACON! Leave it as a whole slab or get it sliced according to your desired thickness above. You can leave it fresh, have it cured and smoked, or have it smoked with no nitrates or nitrites - it's a brown sugar and sea salt cure instead. Don't you dare grind this! 

Sausage Selections: Sausage is made from the trimmings and anything you chose to grind. The butcher requires a 15lb minimum to make sausage. If you did not grind anything, there is a good chance you will be under that 15lb minimum and the butcher automatically keeps your trimmings as ground pork - still delicious! Here are the rules: 
1. If you did not choose to grind anything, choose only one sausage option. 
2. If you chose to grind only the shoulder, only the ham, only the loin, or only the rib. Choose only one sausage option. 
3. If you chose to grind the shoulder AND the ham, choose two sausage options. 

Done! Prove you're not a robot and hit submit. Wait a few seconds to be automatically redirected to pay the deposit. 

If you need to make a change after submission, please fill out another cut sheet and contact us to let us know. 

Once we have your cut sheet and deposit, you are booked for our next available butcher date! Check out Wholesale Page for our next available butcher dates. 

Please remember, pork takes approximately 2-3 weeks to complete from your butcher date, you will be contacted as soon as it is complete and ready for pick up. 


Filling Out a Cut Sheet for a Whole Hog

Filling out a cut sheet is one of the most daunting pieces in the the process of buying a wholesale pig, especially if you've never done it. We know - this is a lot to read, but it will help answer almost all of your questions and help you fill out the cut sheet - promise! Here, we break down the cut sheet for a Hayfield Farm whole hog in simple terms so you can get it filled out quickly and reserve that Butcher Date. When you're ready, fill out the cut sheet and pay the $250 deposit. 

Visit our How Much Meat is in a Wholesale Hog page to read more about how much pork to expect and to see some examples of what whole hog customers have received in the past, plus what they paid. 

Let's Get Started

Open up our Whole Hog Cut Sheet to follow along with this article. Getting a half hog? Head on over to our Filling Out a Cut Sheet for a Half Hog page. 

Working with our Processor

Our local butcher, Fauquier's Finest, only allows a certain number of selections per section. Our butcher will only cut pork according to what is listed on the Whole Hog Cut Sheet. Requests beyond what is listed on the cut sheet will not be honored. The exact number of cuts or amount of pork you get depends on what your specific hog yields. Sausage selections require a 15lb minimum, please follow the directions closely. All cuts are vacuum packed and labeled. Pick up will be directly from the processor - Fauquier's Finest 11746 Ag Industrial Drive Bealeton VA. Please note, they are open Monday-Friday 9am-4pm. We do not ship or deliver. 

Pricing

We require a $250 non-refundable deposit for wholesale pork. Our wholesale pork is $2.95/lb on the hanging (carcass) weight. Our whole hogs typically hang at 200lbs. Processing fees are not included since smoking, curing, sausage options, hanging weight, weight of the meat, and how that meat is processed can fluctuate the processing fee greatly. Smoking and curing is $2.50/lb on the weight of the section you choose to smoke and cure. Sausage options range from $0.00/lb for loose seasonings all the way up to $1.65/lb for breakfast patties and links. The processing fee is determined by the butcher upon pork completion. We do not give estimates on processing fees. Once your pork is complete, we will email you the details for pick up and will send over the remaining balance invoice. 

Ok, here we go!

First, fill out your contact info.

Chop Thickness: If you choose to get any chop cuts, the butcher will follow your selection. If you've had our pork chops before, they are 3/4". If you don't want chops, check the box at the bottom. If you want chops, be sure to select them in the Loin section. 

Roast Weight: We recommend 3/4lb to 1lb per adult. Whole shoulders can sometimes weigh in at 10lbs or more. If you don't want roasts, check the box at the bottom. If you want roasts, be sure to select them in the shoulder or ham section. 

Steak Thickness: If you choose to get any steaks cuts, the butcher will follow your selection. We recommend 3/4" for steaks. If you don't want steaks, check the box at the bottom. If you want steaks, be sure to select them in the shoulder or ham section. 

Bacon Thickness: Your choice! The thicker the slices, the less bacon total. If you do not want bacon *gasp* or you want the belly left in a whole slab, select that option. 

Ground Pork & Sausage Packaging: Your ground pork/sausage consists of all the trimmings and anything you choose to grind. Choose one option.

Bones and Fat: Keep the dog occupied for a while or make pork stock with the bones, render down the fat into lard for a healthy bioavailable oil and flaky biscuits.

Shoulder: Grind it to add to your ground pork/sausage pile, get it into roasts for pulled pork, or try some shoulder steaks. Or choose two options! If you chose to only grind this entire section, you can choose one additional sausage selection. 

Ham: Grind it to add to your ground pork/sausage pile. Ham roasts will follow the Roast Weight you selected above. Bone in ham steaks and center cut ham steaks can be prepared any way, we prefer fresh. Half hams are approximately 10-12lbs each and ready for your holiday table. Smoked and uncured means no nitrates or nitrites, it's a brown sugar and sea salt cure instead. You can select up to two options! If you chose to only grind this entire section, you can choose one additional sausage selection. 

Loin: You can choose to grind this, leave it as a roast, cut it into bone-in or boneless chops. If you choose a boneless roast or boneless chop option, you will get the baby back rib and tenderloin. If you choose a bone-in roast or bone-in chop option, the baby back rib and tenderloin will be attached to your cuts. You can select up to two options here!

Rib: The rib rack. Choose one or two options!

Pork Belly: BACON! Leave it as a whole slab or get it sliced according to your desired thickness above. You can leave it fresh, have it cured and smoked, or have it smoked with no nitrates or nitrites - it's a brown sugar and sea salt cure instead. Don't you dare grind this! Choose up to two options! 

Sausage Selections: Sausage is made from the trimmings and anything you chose to grind. The butcher requires a 15lb minimum to make another sausage type.
Here are the rules: 
1. If you did not choose to grind anything, choose only one sausage option. 
2. If you chose to grind the entire shoulder, choose another sausage option. 
3. If you chose to grind the entire ham, choose one additional sausage option.
Max options: 3
All sausage/ground pork will be split into thirds, 50/50, or one, depending on how many you choose. 

Done! Prove you're not a robot and hit submit. Wait to be automatically redirected to pay the $250 deposit. 

If you need to make a change after submission, please fill out another cut sheet and contact us to let us know. 

Once we have your cut sheet and deposit, you are booked for our next available butcher date!

Please remember, pork takes approximately 2-3 weeks to complete from your butcher date. We will contact you immediately when your pork is ready for pick up. 


How Much Meat is in a Whole + Half Hog?

If you're not a farmer or a butcher, how are you supposed to know how much meat is in a whole (or half) hog? How many chop cuts should you expect? More importantly, how much bacon will you be getting?

First things first. While we, as the farmers, have target weights, hogs are not perfect clones of each other. How much meat you get in a whole (or half) hog depends on what that specific animal yields. Additionally, when buying a whole or half hog, each section is custom cut by the customer's specifications. All examples provided here are just that, examples of what past customers have chosen.

At Hayfield Farm, our pricing for wholesale pork is based on the hanging weight, plus the processing fee. Most farms price their bulk meat this way. Hanging weight is the weight of the carcass, after it is cleaned and on the hook in the cold room. How much a half hog or whole hog hangs at varies from farm to farm. It depends on the breed, age, and feeding practices.

At Hayfield Farm, our whole hogs hang at approximately 210 pounds and our half hogs hang at approximately 105 pounds. Whole hogs yield approximately 140 pounds in meat, half hogs yield approximately 80 pounds in meat.

The difference in the hanging weight and the weight of the meat, or finish weight, is the parts of the carcass that are not made into product. This would be the bones that aren't included in cuts, organs if they are not chosen, extra fat, tendons, and other trimmings that are not ideal for eating.

Below are a few inventory sheets from previous whole and half pork orders. These examples will give you an idea for how much meat you can expect from a half pork or whole pork. Since customers get to choose their own cuts, you'll see some variances.

Get started with reserving your whole hog on our Wholesale Page!

Curious about the entire process? We cover the wholesale hog process from paddock to plate.


Whole Hog
4 Boston Butt Roasts, 4-5lbs each
4 Picnic Roasts, 4-5lbs each
6 Ham Roasts, cured & smoked, 4-5lbs each
34 Bone-in pork chops, 3/4", two chops per pack.
20 packs of bacon, smoked with no nitrates, sliced medium
17 packs of loose sage sausage, 1lb each
The processing fee for this whole hog was $396.78

Whole Hog
2 packs of leaf fat
2 packs of back fat
4 Boston Butts, 4-5lbs
4 Picnic Roasts, 4-5lbs
2 cured and smoked whole hams
2 baby back rib racks
27 packs of boneless pork cops, 3/4", two chops per pack.
2 tenderloins
2 spare ribs
23 packs of bacon, cured and smoked, sliced medium
17 packs of loose sage sausage, 1lb packs
19 packs of loose ground pork, 1lb packs
2 packs of heart
2 cured and smoked jowls
1 pack of kidney
1 pack of tongue
The processing fee for this whole hog was $282.64.

 

Half Hog
2 Boston Butts, 4-5lbs
2 Picnic Roasts, 4-5lbs
15 Bone-in pork chops, 3/4", two chops per pack.
1 spare rib rack
11 packs of bacon, cured and smoked, sliced medium
17 packs of loose chorizo sausage, 1lb packs
16 packs of loose sage sausage, 1lb packs
The processing fee for this half hog was $153.85

Half Hog
1 pack of leaf fat
3 packs of bones, 3lbs each
3 Boston Butts, 2-3lbs
3 Picnic Roasts, 2-3lbs
2 Whole Hams, cured & smoked
1 tenderloin
1 baby back rib rack
5 Boneless Loin Roasts, 2-3lbs
12 packs of bacon, cured and smoked, sliced medium
11 packs of loose sage sausage, 1lb packs
The processing fee for this half hog was $197.15

 


From Paddock to Plate: The Process, Pricing, and Timeline of Buying a Whole + Half Hog

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. 


Pricing

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!