This post prompted me to check something I've never checked before - the value of a pig.
Found this at Sugar Mountain Farm - first thing that came up when I Googled 'cost of a pig'. About $630 for a pig, and then another $200 for cutting it into chunks. And they even tell you how many cubic feet one will take up, so you can plan to pack them in your panniers and tank bag.
So trading 2 pigs for a bike actually seems like a reasonable proposition.
Whole Pigs:
The price for a whole pig is $3.50/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 180 lbs so the pig cost is typically $630 or so. The slaughter is $55 and the butchering (cutting & vacuum packaging) is $150. A whole pig is about three to four cubic-feet depending on packing in the boxes. Occasionally a pig hangs a bit smaller and we add from another of our pigs to bring the weight up. If you specifically want a smaller pig, let us know. If you would like a larger pig, let us know too – e.g., for prosciutto making, etc – as we periodically have sows available who hang up to 300 or even over 500 lbs.
Half Pigs:
The price for a half pig is $4.00/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 90 lbs so the pig cost is typically $360 or so. The slaughter is $33 and the butchering (cutting & vacuum packaging) is $85. A half pig is about two cubic-feet depending on packing in the boxes. We strongly recommend finding a friend to share a single whole pig order with – there is a big savings between whole and half pig pricing per pound.
