Processing service
PORK
Tell us how you want to use your pork—family meals, sausage, cured cuts or meat for sale. We offer custom and USDA-inspected pork processing in Walling, Tennessee. Bring your animal count, approximate live weights and preferred date so we can plan the order with you.
01 / Pricing
Prices and options
Base price live weight 350 lbs or less
- Custom Processing Fee (Hanging Weight) $1.00 per lb
- USDA Processing Fee (Hanging Weight) $1.15 Per lb
- Kill fee $55.00 per hog
- Waste disposal $16.00 per hog
- Minimum Charge Per Hog $215.00
Extra Kill Fees for Live Weight over 350 lbs
- 351-400 $7.00
- 401-450 $14.00
- 451+ $22.00
Extra Processing Fees for Live Weight over 350 lbs
- 351-400 $0.08 Per lb
- 401-450 $0.10 Per lb
- 451+ $0.12 Per lb
Additional Charges
- Initial Label Setup Fee (USDA) $55.00
- Custom Logo Label Setup Fee (USDA) $200.00
- Split or Quarter (Hanging Weight) $0.50 per lb
- ½ Hog Fee (Hanging Weight) $0.25 per lb
- Whole Hog Grind (Hanging Weight) $0.15 Per lb +Grind Fee
- Scald and Scrape Fee $100.00
- Emergency Fee $55.00
- Hauling fee (plus mileage)** $75.00
- Record Live Weight per hog $4.00
- Not Taken Off Feed $15.00
** Hauling Fee:
Does not include loading of Hogs
$75 plus $0.70 Per Mile Round Trip
30 Minute wait time.
$25 For each 30 minutes after the initial wait
Prices are subject to change. Tell us about any additional work you need so we can include it in your estimate.
Extras cost
- Grind $0.50 per lb
- Hot or Mild Sausage Seasoning 25 lb Batch $14.00
- Premium Seasoning 25 lb Batch $22.25
- No Sugar Added Seasoning 25 lb Batch $24.75
- Custom Mixed Seasoning 25 lb Batch TBD
- Cheese per 25 lb Batch of sausage $25.00
- Jalapeño Flakes per 25 lb Batch of sausage $5.00
- Sage per 25 lb Batch of sausage $5.00
- Crushed Red Peppers per 25 lb Batch of sausage $5.00
- Large links $2.55 per lb
- Small Links $2.95 per lb
- Patties $2.50 Per lb
- Back fat, Leaf Fat, Caul Fat $0.50 per lb
- Tongue $2.00 Each
- Heart, Liver, Kidneys, Melt (Spleen) $3.00 Each
- Brains, Cheeks $3.00 Each
- Sweet Bread $4.00 per Hog
- Oysters $4.00 Per Hog
- Ears (scalds only) $4.00 per Hog
- Feet (Scalds Only) $5.00 per Hog
Curing & Smoking
- Products we Process $3.50 per lb
- Customer Supplied Product $5.25 per lb
- Natural Cure +$1.55 per lb
- Natural No Sugar Added +$1.85 Per lb
Slicing
- Products we Process $0.90 per lb
- Customer Supplied Product $1.30 per lb
02 / Plan your order
Before you arrive
For hog processing, decide whether the meat is for your own freezer or for sale before scheduling. Note the cuts and package sizes you want on the pork cut sheet, including any sausage or cured products. Sharing those choices early helps us review your order before processing day.
Plan your cuts and value-added options
Choose your cuts, package sizes and sausage flavors before drop-off. Sausage, curing and smoking are value-added options; slicing is also available. We mostly slice red meat and don’t offer deli-thin slicing.
We normally prepare hogs skinned and head-off. Request scald-and-scrape in advance if you want skin-on pork; it is available only for hogs weighing no more than 250 lb live. Ask for raw fat or organs you want saved. Skin can be returned only from a scalded hog. We don’t render lard or make cracklins.
Understand your processing charges
We charge the base processing rate by hot carcass weight, measured before chilling. That is different from live weight and the weight of the finished packages. Kill, disposal, weight-tier and optional-service charges also affect the invoice. Tell us each hog’s estimated live weight so we can discuss the applicable charges.
Before you bring your hogs
We’ll confirm your processing date when you book. Drop-off is 6:30–7:00 a.m. Submit your completed cut sheet before processing day or bring it at drop-off; there’s no charge for submitting a completed sheet. If you need help filling it out, contact us before drop-off day.
The deposit is $55 per hog and is credited to your final invoice. Cancel at least 28 days before your appointment for a refund or credit toward another booking. Late cancellations and missed appointments forfeit the deposit.
Allow about 1.5 weeks from slaughter without smoked items, or up to two weeks with smoked items. These are calendar-time estimates. Freezing is available on request and adds time. Arrange your pickup with us; storage charges start after three calendar days from the invoice.
03 / Questions
Common questions
When do I take my hog off feed?
Take feed away at 7:00 PM Central Time the evening before processing. Keep water available until you load. The not-off-feed charge is $15 per hog.
Can I request skin-on pork?
Yes, if your hog weighs no more than 250 lb live. Hogs are normally prepared skinned and head-off. Request scald-and-scrape before processing if you want skin-on pork; the service is $100.
Can you record my hog's live weight?
Yes. Recording live hog weight is an optional $4-per-hog service. Live weight is separate from the carcass weight used for hanging-weight processing charges.
Which weight is used for hanging-weight processing charges?
For red meat, we use hot carcass weight, measured before chilling. It isn't the live weight or the final weight of the packages you take home.
Do you render lard or make cracklins?
No. We don’t render lard or make cracklins. Request raw fat separately if you want to render it yourself. Skin can be returned only from scalded hogs; a skinned hog has no skin to return.
Will you call me to choose sausage flavors after cutting?
No. Put your flavors, in order of preference, and how much meat goes to sausage on the cut sheet before we start. With hogs, sausage is made as the first hog is cut, so we can't stop and call partway through.
Do you offer curing and smoking?
Yes. Curing and smoking are value-added options for every species we process. Tell us what you want when you place the order and we'll go over what we can make. Cured or smoked doesn't mean fully cooked — check the package and cook it as directed.
Where do I bring hogs for processing?
Our facility is at 6821 Franks Ferry Rd., Walling, TN 38587. Arrange a processing date before transporting your hogs, and send your completed pork cut sheet before processing day or bring it to drop-off.
04 / Ready to plan?
Forms for your order
These existing downloads are being updated. Please confirm current instructions and charges with us before relying on them.
Read all frequently asked questions.
Tell us about your order or call 931-330-6328. An inquiry does not reserve a processing date.