succulent pigs for sale Whole Pig - Special Order

succulent pigs for sale Whole Pig - Special Order*Please note this is an uncooked item. You do the cooking roasting yourself. Please select your desired weight from the drop down menu above. A whole pig?! You got it. Whether you're planning a special occasion, want to produce your own cuts, and or are planning a next level backyard roast, we can supply the pig. The pig you receive will be raw. You do the cooking roasting yourself. How does ordering work? please note this is a special order item that

*Please note this is an uncooked item. You do the cooking/roasting yourself.

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Please select your desired weight from the drop-down menu above.

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A whole pig?! You got it. Whether you're planning a special occasion, want to produce your own cuts, and/or are planning a next-level backyard roast, we can supply the pig.

The pig you receive will be raw.  You do the cooking/roasting yourself.

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How does ordering work?

- please note this is a special order item that requires 4-5 days lead time

- select desired size ranges from the options in the drop-down menu above

- pigs come in 10 lb increments and are the same price regardless of where they fall in that range

10-20 lbs: $227.70
20-30 lbs: $232.88
30-40 lbs: $268.07
40-50 lbs: $278.55
50-60 lbs: $303.26
60-70 lbs: $330.85
70-80 lbs: $350.80
80-90 lbs: $364.85

Other common questions:

What size pig should I order? - we suggest ordering two pounds raw per person. that should yield approximately one pound of succulent, juicy meat per person, which is generally enough to feed most people and provide leftovers

Can I request a specific weight on the lower or higher end of my desired 10 lbs. range? - no

Is it fresh or frozen? - fresh

Can you butterfly it? - yes, but you need to specify that you want us to butterfly the pig in the comment section at checkout

Does it come cleaned and dressed? - yes

Does it have the head on? - yes

Can you put it on a spit for me? - no

Does the pig come cooked?  no, it will be raw

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Photos courtesy of Jay Mac. (Both photos show an already cooked butterflied pig)