Half and whole hogs raised cage-free and crate-free on our own ground between Morton and Mackinaw, cut and wrapped at a USDA-inspected locker, and packed for your freezer. Pork is $4.49 per hanging pound. No added hormones. No steroids. No daily antibiotics. Hogs go to the locker in October and November, and the list fills.
Half or whole? Call the farm and we'll talk it through: (309) 613-0563
Quick Summary
Little Blue's Farm in Morton, IL sells half and whole hogs at $4.49 per hanging pound. A half hog reserves at about $471.45 for the pork, with locker processing and cut-and-wrap running roughly $248 to $300 on top, paid directly to the processor. A whole hog reserves at about $965.35 with roughly $475 to $595 in processing. You choose standard cut, where we set the cut sheet, or custom cut, where you work your own instructions with the butcher. Hogs go to the locker in October and November. We also sell pork by the cut: bacon at $13.49 a pound, bone-in chops at $9.99, spare ribs at $7.99, whole hams at $7.99 and bulk sausage at $8.99. Call (309) 613-0563 or order online.
One number does most of the work: the pork is $4.49 per hanging pound. That's the rate whether you take a half or a whole, and it hasn't moved even though beef has.
Hanging weight is the carcass weight before cutting. Processing is billed separately by the locker at their rates, and anything you want cured or turned into sausage (bacon, ham, brats) is billed there too. So there are two numbers, and you know both before you commit.
Most farms make you call to get this. We'd rather put it on the page.
| Order | Hanging weight | Pork at $4.49 / lb | Locker processing | You'll take home |
|---|---|---|---|---|
| Half hog | ~105 lbs | $471.45 | ~$248 – $300 | ~68 – 78 lbs |
| Whole hog | ~215 lbs | $965.35 | ~$475 – $595 | ~140 – 159 lbs |
Hanging weights vary by animal. The dollar figures above are the estimates shown on the live listing, and your final invoice is built from the official locker weight, not from an estimate.
Same hogs, same ground, same price per pound. The difference is who writes the cut sheet and how many payments you make.
Standard Cut
Custom Cut
If this is your first hog, take the standard cut. A cut sheet is a genuinely long list of decisions to make in one phone call, and the standard sheet is built from what people around here actually ask for.
The size most families start with and most families stay with. A half hog is roughly 105 lbs hanging weight and it covers a year of breakfast, a winter of roasts, and enough bacon that you stop buying it at the store.
You get chops and pork steaks, a shoulder roast or two, a ham, ribs, ground pork and sausage, and the bacon. If you want brats or flavored sausage instead of some of the ground pork, that's a custom-cut conversation with the butcher.
$4.49 / lb hanging weight
Estimated pork portion: $471.45
Locker processing and cut-and-wrap: approximately $248 – $300, paid directly to the processor
Ready in 3 to 4 weeks with smokehouse curing, sooner without
$628.99 all in
100 lbs hanging weight · $449.00 pork + $179.99 processing
One payment. No locker call. Cut sheet already set.
A half hog takes home roughly 68 to 78 lbs of wrapped meat, and you'll want about 3 to 4 cubic feet of truly empty, dedicated freezer space for it. For reference, we tell beef buyers to plan about 1 cubic foot of freezer space for every 35 to 40 lbs of packaged meat, and pork lands in the same neighborhood for tightly packed, mostly boneless or vacuum-packed portions.
A whole hog is roughly 215 lbs hanging weight. For most families that's two years of pork, and for a lot of our whole-hog buyers it's one order split between two households who sort it on a tailgate the day it comes in.
Everything in the half, doubled: both shoulders, both hams, every chop the animal has, all the ribs, all the bacon, and the ground pork and sausage to go with it. This is also the size to buy if you want a serious amount of it cured or made into brats, because you have the volume to give some up.
$4.49 / lb hanging weight
Estimated pork portion: $965.35
Locker processing and cut-and-wrap: approximately $475 – $595, paid directly to the processor
Ready in 3 to 4 weeks with smokehouse curing, sooner without
$1,257.98 all in
200 lbs hanging weight · $898.00 pork + $359.98 processing
One payment. No locker call. Cut sheet already set.
What's not in it
A cross-section of the whole animal, not a box of ground pork with a couple of chops on top. That's the reason the price per pound holds up. These are the cuts we make from every hog that goes through the locker. A standard cut sheet pulls from this list, and a custom cut sheet lets you shift the balance between them.
Bone-in chops, butterfly chops, pork steak.
Shoulder and butt roasts in quarter, half and whole. Boneless and bone-in pork loin.
Whole, half and quarter hams, ham steak, ham hocks, cured in the smokehouse.
Spare ribs and baby back ribs.
Standard bacon, bacon ends, and jowl bacon.
Ground pork, bulk regular and Italian sausage, maple mini links.
Regular, beer, cheddar, bacon cheddar, jalapeño cheddar, chili cheese, mushroom and Swiss, Polish, and patties.
[CONFIRM: the exact standard cut sheet, which of the above is included by default and in what quantity. This list is what the farm makes, not a confirmed standard sheet.]
Not ready for a butcher date, or you just want the big pieces? Every cut below is packaged, frozen and ready to go out on the next delivery route. All prices are per pound and already include processing.
| Cut | Typical weight | Price | Order |
|---|---|---|---|
| Pork Roast — Shoulder/Butt, Whole | 10–14 lbs | $9.99 / lb | Order |
| Ham — Whole | 9–13 lbs | $7.99 / lb | Order |
| Ham — Half | 6–9 lbs | $7.99 / lb | Order |
| Pork Loin — Whole, Bone-In | 5–9 lbs | $7.99 / lb | Order |
| Pork Roast — Shoulder/Butt, Half | 5–7 lbs | $9.99 / lb | Order |
| Pork Loin — Boneless | 3–6 lbs | $8.99 / lb | Order |
| Pork Roast — Shoulder/Butt, Quarter | 3–4 lbs | $9.99 / lb | Order |
| Ham — Quarter | 2–4 lbs | $7.99 / lb | Order |
Weights vary by animal. You're charged for the actual weight of the package you receive.
The reason people who bought a hog for the chops come back for a second one. All cured and seasoned at the same USDA-inspected locker that cuts our beef.
| Product | Typical weight | Price | Order |
|---|---|---|---|
| Bacon | 0.8–1.3 lbs | $13.49 / lb | Order |
| Bacon Ends | 1–2 lbs | $7.99 / lb | Order |
| Jowl Bacon | 0.5–1.5 lbs | $7.99 / lb | Order |
| Sausage Mini Links, Maple | 1–1.5 lbs | $9.99 / lb | Order |
| Pork Sausage, Regular Bulk | 1 lb | $8.99 / lb | Order |
| Pork Sausage, Italian Bulk | 1 lb | $8.99 / lb | Order |
| Ground Pork | 1 lb | $7.99 / lb | Order |
| Brats — Regular | 1 lb | $10.99 / lb | Order |
| Brats — Beer | 1 lb | $10.99 / lb | Order |
| Brats — Patties | 1 lb | $10.99 / lb | Order |
| Brats — Cheddar | 1 lb | $11.99 / lb | Order |
| Brats — Bacon Cheddar | 1 lb | $11.99 / lb | Order |
| Brats — Jalapeño Cheddar | 1 lb | $11.99 / lb | Order |
| Brats — Chili Cheese | 1 lb | $11.99 / lb | Order |
| Brats — Mushroom & Swiss | 1 lb | $11.99 / lb | Order |
| Brats — Polish | 1 lb | $11.99 / lb | Order |
Start with your freezer and how you eat breakfast. A half hog is roughly 105 lbs hanging weight and a whole is roughly 215 lbs, and because the price per hanging pound is the same at both sizes, there's no penalty for starting with a half and moving up next year. What changes is freezer space, how long it lasts, and how much room you have to get creative with the cut sheet.
Yes, and it isn't close, but the honest version of the answer has a condition attached. Bought by the cut, our bacon is $13.49 a pound, bone-in chops are $9.99, shoulder roasts are $9.99 and whole hams are $7.99. A half hog puts all of those in your freezer at once at $4.49 per hanging pound plus processing, and when you spread that over the take-home weight, roughly 65–74% of the carcass, it lands right around the everyday cuts and well below the premium ones like bacon and chops bought off the shelf.
The condition is that you take the whole animal, not just the parts you'd have picked. A hog is about half ground pork, sausage and roasts by weight. If you were only ever going to buy bacon and chops, buying by the cut is the more honest purchase for you, and we'd rather tell you that than sell you a hog you don't finish.
Pick half or whole and reserve at $4.49 per hanging pound, or take the standard cut at a locked total. Reserving holds your spot on an October or November butcher date.
Once your hog comes back from the USDA-inspected locker, we call with the official hanging weight and what's available from that group. You pay us for the pork, and at that point the meat is yours.
You go over your cut instructions directly with the butcher: chop thickness, roast sizes, how the ground pork is packaged, what gets cured, what gets made into brats, and you pay them for processing. The locker takes credit cards, so the two payments can sit up to four weeks apart.
We personally deliver throughout Illinois, Indiana, Iowa, Michigan, Wisconsin and Missouri, and we carry the boxes in to your freezer. There's no charge for the delivery itself, just a fuel fee based on your route. You can also meet us at the Peoria Riverfront Farmers Market May through September, or at our monthly Creve Coeur pickup.
Pork takes 3 to 4 weeks from butcher date to pickup if it goes through the smokehouse, and less if it doesn't. Delivery and our scheduled pickup spots are the two ways that work smoothest for everybody, so those are what we'll point you to first. If neither one fits your week, call (309) 613-0563 ahead and we'll set a time to get it to you at the farm.
See delivery routes, market pickup and our Creve Coeur stop →
Hogs go to the locker in October and November 2026, and the list is limited. Call (309) 613-0563 to get on it.
At Little Blue's Farm, pork is $4.49 per hanging pound. A half hog reserves at about $471.45 for the pork portion, with locker processing and cut-and-wrap running roughly $248 to $300 on top, paid directly to the processor. A whole hog reserves at about $965.35 with roughly $475 to $595 in processing. Curing and sausage-making are billed by the locker at their rates.
Hanging weight is what the carcass weighs before cutting, and take-home weight is what actually goes in your freezer after trimming, deboning, curing and packaging. Plan on roughly 65% to 74% of the hanging weight as wrapped, frozen meat, depending on whether you keep bone-in cuts, how closely things are trimmed, and how much becomes ground pork and sausage. On our pricing that works out to about 68 to 78 lbs of take-home meat from a ~105 lb half hog, and roughly 140 to 159 lbs from a ~215 lb whole hog, so a whole-hog order lands you somewhere in the 125 to 175 lb range depending on the cut sheet.
Standard cut means we pick the cuts and packaging based on what most families ask for, and the price you see includes processing. One payment, no locker call. Custom cut means you reserve at $4.49 per hanging pound and tell the butcher exactly how thick you want the chops, what size roasts, how the ground pork is packaged, and what gets cured or made into brats, and you pay the locker separately for processing.
Hanging weight is the weight of the carcass after slaughter, before cutting. Take-home weight is what actually goes in your freezer once the hog has been trimmed, deboned, cured and packaged. You're charged for hanging weight, which is why the two numbers never match and why any farm that only quotes you a take-home price is quoting you an estimate. As a planning rule, packaged take-home meat runs roughly 65% to 74% of the hanging weight: closer to 74% if you keep bone-in chops, roasts and ribs, closer to 65% if you trim boneless and grind more into sausage and ground pork.
On a custom cut there are two payments and you know both before you commit: you pay us $4.49 per hanging pound for the pork once official weights come back, and you pay the locker directly for processing, cut-and-wrap, and anything extra like curing or sausage-making. The locker takes credit cards, so the two payments can sit up to four weeks apart. On a standard cut it's one payment to us.
Hogs go to the locker in October and November, and the list is limited. That's the honest constraint on this one. Reserve early. From butcher date to pickup runs 3 to 4 weeks if your pork goes through the smokehouse for bacon and ham, and less if it doesn't. Call (309) 613-0563 to get on an upcoming date.
Our hogs are raised cage-free and crate-free on our own ground between Morton and Mackinaw, with no added hormones, no steroids and no daily antibiotics. They're processed at a USDA-inspected locker, the same one that handles our beef.
On our pricing, a half hog takes home roughly 68 to 78 lbs of wrapped meat and needs about 3 to 4 cubic feet of truly empty, dedicated freezer space. A whole hog takes home 125 to 175 lbs depending on the cut sheet, so plan on 6 to 9 cubic feet if you pack it tightly, 8 to 10 cubic feet if you want comfortable room for bulky roasts, ribs, bone-in cuts, bacon and sausage. If you're buying a chest freezer specifically for a whole hog, a 9 cubic foot unit is our recommendation. Measure the actual empty capacity of your freezer, because shelves, baskets, frost and odd-shaped packages all eat into the rated size.
On a custom cut, yes. That's the main reason to take one. You tell the butcher directly what gets cured, what gets ground, and which brat flavors you want, and the locker bills you for that work at their rates. On a standard cut we set it based on what most families ask for, which means bacon, ham, ground pork and sausage in the proportions that get used up.
Three regular ways, and a fourth if you need it. We deliver direct to your door across Illinois, Indiana, Iowa, Michigan, Wisconsin and Missouri, and we carry the boxes in to your freezer. There's no charge for the delivery itself, just a fuel fee based on your route. You can meet us at the Peoria Riverfront Farmers Market from May through September; look for the 1953 blue Chevy pickup. And we run a monthly pickup at the Tractor Supply in Creve Coeur. If none of those works, call (309) 613-0563 and we'll arrange a time to meet you at the farm.
