We've expanded our off season availability for pigs.
We are open Mon. - Fri. 9 a.m. to 3 p.m. to skin and clean pigs. Clean pieces on ice are accepted as well.
No pigs will be accepted after 3 pm.
For domestic pigs for your family use, you must bring them in dead. Call to schedule (usually Friday mornings) and to let us know if they are over 300 lbs.
Call 843-766-7922 to give us a heads up if you are bringing multiple wild hogs or anything over 300 lbs.
We can slaughter pigs under inspection for resale but that must be scheduled well in advance. Call 843.766.7922 to schedule.
Prepare for BBQ:
Skin and package in halves, whole or split for barbecue: $50
Skinning: $40
Pig brought in for processing as skinned whole carcass: $1.45 lb. If you skin your own wild hogs you need to rinse them well before skinning.
Pieces: $1.60 lb.
Processed pig includes your choice of loin roasts, sliced loins for chops, shoulder roasts, Boston butts, ham slices, ham roasts and sausage.
Sausage Flavors:
Sausage choices are the same as for processing venison. You must order at least 10 lbs. of a flavor.
Mild, Hot, Sweet Italian, Zesty Italian, Hot Italian, Maple, Bratwurst, Chorizo, Onion, and our family recipe, Cordray Brothers
Sausage Forms:
Bulk sausage in 1.3 lb. chubs - $1.85 lb.
Large link sausage - $3.10 lb.
Pinky links - crisp frying breakfast links - Not available
Patties - $3.10 lb.