Want skin-on pork for a roast or a particular dish? Tell us before processing. Underground Processing normally prepares hogs skinned and head-off. Scald-and-scrape keeps the skin and is available by request for $100, for hogs weighing no more than 250 pounds live.
Check the live weight first
The 250-pound limit includes hogs exactly at that weight. It is a live-weight limit, not hanging weight or the pounds of pork you take home. A large-hog surcharge does not make a heavier hog eligible for scald-and-scrape.
Underground Processing offers live weighing for $4 per hog when provided. Ask about weighing and eligibility before committing to a skin-on order, especially if the animal is near the limit and still growing.
For red-meat work billed by hanging weight, Underground Processing uses hot carcass weight, measured before chilling. That is another measurement—not a substitute for live weight when checking skin-on eligibility.
Match the preparation to your meal
| Choice | What to expect |
|---|---|
| Normal skinned preparation | Skinned and head-off; no skin available to return |
| Requested scald-and-scrape | Skin retained; hog must be no more than 250 pounds live; $100 listed charge |
The $100 is for scald-and-scrape, not the complete slaughter, cutting, wrapping or value-added bill. Review the pork fees for the other work you want.
For a whole or unusual presentation, describe the dish and cooking equipment before booking. We need to confirm that the requested product will fit your plan.
List saved items separately
Keeping the skin does not automatically save every other part of the hog. Name the items you want—skin, feet, ears, organs or raw fat—and discuss their preparation and packaging.
Skin can be returned only from a scalded hog. Raw fat is a separate request. Underground Processing does not render lard or make cracklins, so arrange storage and a suitable method if you plan to render fat yourself.
Settle the rest of the cutting order too. A shoulder kept for roasts cannot supply the same meat to sausage. Rank your sausage choices before production; we do not call afterward to decide the allocation.
Plan for the whole returned order
Skin, bones, fat and organs add weight and take up storage space, but they are not the same as boneless pork. Compare similar cutting orders when judging how much usable product came home.
Send completed instructions before processing day or at drop-off; arrange help beforehand. Tell us the expected live weight, presentation, saved items, preferred timing and whether the pork is for household use or sale. Ask about your hog order or call 931-330-6328 before arranging transport or promising an event menu.