We sell about 85% wholesale direct to local stores and restaurants. About 11% is roaster pigs direct to individuals or caterers. The few remaining percent are cuts and whole pigs for people. Our farm is fairly out of the way so a farm stand or store front is really not a good option. Managing said store front would also take a lot of time. We find it more efficient to work with stores and restaurants. They have weekly standing orders. This also helps us sell the pigs nose-to-tail each week.
Small roasters $5/lb hanging weight ($150 minimum)
Larger roasters $4/lb hanging weight
Whole pigs $3.50/lb hanging weight 180 lbs
Slaughter is $45 additional
Butcher (vac-pack) is $130 per whole pig additional
Smoking and sausage (4 kinds) is $2.25/lb additional
We also offer hot dogs
For a full by the cuts price list see:
Go to the Order form page as well as the brochure page for more info on how we raise our pigs.
At those prices I can't keep up with demand. In Florida you have a big market and little competition. Failure to charge enough drives people out of business - not just in farming. Don't try to compete with the confinement animal feeding operations. The key is to produce a top quality product and sell it at a good price. Do not underprice yourself. People won't respect you or your product. If you don't charge enough you won't cover your costs+ and you won't be sustainable. You need long term staying power, year in, year out. You do yourself no favor and you do your customer's no favor if you are out of business next year because you didn't charge enough.