​Market hogs
We here at K and C Family Farm raise free-range grain fed hogs to a marketable weight between 220-250 + lbs. live weight.  We then sell to the consumer at around a $1 per pound live weight and offer transportation to a USDA Approved processor for a small round trip fee of $1 per mile. If one hog is just too much meat for you we also offer hog share, pairing you with a group of other buyers who like you, don't want or need the entire hog.  With hog share you can buy just one half or a quarter of a hog.

Our hogs are a cross between yorkshire boar and hampshire sow.  On average our sows birth between 9 to 17 piglets.  We also partner with two other local hog farms who raise free-range grain fed hogs yet do not publicly advertise.  We and our partner farms never use hormones and the hogs are raised on a strict diet of corn, soy, and pasture grazing.  We locally source our feed.

How it works

1. You come out to the farm where you pick your hog from our selection.
2. We write you up a estimate of weight and price per pound on your hog.
3. You pay transportation cost up front of $60 to the closest processor which is Edgefield Prime Meat Company.
(Edgefield Prime Meat is highly recommended whether you go with us or not they are USDA Approved and run a clean and efficient operation!  On average a 250 pound hog processed through them only cost $125 out the door Great company family owned and I trust them to do our hogs for my family.)
4. We get final weight from the processor for the hog and you pay for final live weight and processing cost of the hog then.

Not all of the pig is edible pork. On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog’s live weight is inedible product removed during the slaughter and dressing procedure bringing our 250 lb. live hog to 180 lbs. dressed. The internal organs, hair, blood, and other inedible products account for most of this loss. Once the carcass is sanitarily dressed it is hung on a rail and placed into a cooler where it is quickly chilled. Once the carcass is thoroughly chilled it can be cut into retail cuts where another 20% of the weight is removed bringing our 180 lb. carcass to 144 lbs. of retail cuts. Bone dust, fat trimming, boning, grinding, and moisture loss account for this unpreventable waste. Hams and bacon are typically cured and smoked after cutting. 
144 lbs. Retail Cuts
(cut & wrapped, bring home)

​• Fresh Hams 28 lb
Fresh Ham, Cured & Smoked Ham, Ham Steaks, Ham Hocks

• Pork Loin 23 lb

Country-Style Ribs, Pork Chops, Center Cut Pork Loin Chops, Center Cut Pork Rib Chops, Boneless Pork Loin Roast, Pork Tenderloins, Boneless Butterfly Pork Chops,
“Baby” Back Ribs

• Fresh Side Bacon 23 lb
Fresh Side Salt Pork, Smoked Bacon

• Spareribs 6 lb

• Boston Butt 9 lb
Pork Steak, Boston Butt Roast, Smoked Shoulder Bacon

• Fresh Picnic 12 lb
Fresh Picnic, Pork Shoulder, Smoked Picnic, Smoked Hocks

• Feet 3 lb
Pigs Feet

• Head 5 lb

• Back Fat 23 lb Lard

• Misc. Trim 9 lb Breakfast Sausage

• Jowl 3 lb Smoked Jowl Breakfast Sausage