[smiffy]

we kill out our pigs at around 90 to 100lb dead weight and charge £80 per half
I have found if i take them any longer the back fat increases and so does the cost of keeping.
I would struggle to get £150 for half a pig, but if you guys have any customers spare send em my way I think it is a regional thing, were we live their are many areas of high unemployment, and you only have to look what people put in their trollys at the supermarket, to understand they either can not afford what we deam as real food or have no idea how to cook!!
killing out at a smaller size reduces imput costs and gives an ideal freezer sized carcas, and lots of return custom. we do make money at said prices, but i would like to make more, the issue we have is we have some good butchers selling commercial pigs for £60 per half, although our pork is a taste sensation, you have to get people over the initial, rarebreed pork is £20 more per half!

[Hilarysmum]

Has anyone looked at the prices on Jimmy's Farm?  How does he command these prices I wonder.  He must be doing ok as he appears to be expanding.  (Not knocking him just curious).

[Daisys Mum]

Perhaps being on tv pays good money!!. I charge £120 per 1/2 pig and  £130 if customer wants Gammon and bacon as my butcher charges extra.
Can't say I make any money but I have free pork. I have started selling frozen joints at £7 per kilo as am needing space in my freezers.

[willowtree]

I thought you would be interested and heartened to know that there are people out there who recognise the value in a locally produced, additive free, free range premium pork product. We have just sold our pedigree Large Black pig at between £4 and £4.50/lb.  Our customers are our local butcher who is having half a pork pig (he is butchering the other half for our use and charging £25, and has offered for me to watch him at work. Our ham/bacon girl has been sold to a local gastro pub who are very keen to see high animal welfare standards and visited the other day to discuss their requirements and see how/where our pigs were kept. They are looking forward to producing their version of Parma Ham.

I accept that we are in the South and I have been lucky to source customers who care very much about the quality they are buying, but as others have said, we are producing a quality product and it is surely fair that we are paid a fair price. Good luck with your marketing - I find explaining exactly how we raise the pigs (feeding and location), and the taste we have experienced helps the customer understand what they are paying for. I hope this helps.

[juliag]

We sold ours for £150. for half a pig, £300 for a whold one, all as butchered from the abatoir.  They were fairly small pigs (I cant remember the weights) but were in a pen at the abatoir next to some commercial pigs and they were half the size but both the vet and the stockman there said ours would taste a million times better and that there would be no comparison. So dont undersell them, if you cant get the price you want stick them in the freezer and keep them for yourselves!!!