Whole pig help

[bookem]

Does anyone have any idea how much a small whole pig would cost?  I'm thinking in the 50-75# range.

 

[nivekd]

I think it will depend on where you are...prices vary...I bought a dressed 35 pounder here in northern Utah for about $100.

 

[smokinhusker]

I think it will depend on where you are...prices vary...

I found them on Craigslist from a farm east of Denver for $1.00 a pound, any size. Would gut n scrape for your bbq or deliver to your butcher. 

 

[bookem]

Wow, everything I initially saw was $4/#.  I like a $1 much better.  I just checked Craigslist and fired off an email to a seller.  Thanks for the tip.

Next question, any idea how big of a pig to get for about 20-25 people?

Thanks,

Dan
 

 

[LanceR]

Dan, that's a tough question to give a simple answer to.  Guys tend to eat more than gals.  More side dishes or extensive pre-meal appetizers mean you'll need less meat and with a small pig you won't have as much fat as most bigger hogs but you'll have a pretty high percentage of bone, skin etc.

I tend to estimate high since leftovers are a good thing.  If it were me and the crowd was 50-50 guys and gals I'd estimate something like 1-1/2 pounds dressed weight per diner at the low end and maybe wind up at around 1-3/4 pounds.  As I said though, that's higher than most folks use.  Your mileage may differ and hopefully you'll get a few more opinions.

Have a ball with it.

Lance

Edit:  I should have added that the quantity may change for a big hog.  I haven't had enough experience with those to offer any ideas.

 

[pigman jim]

LanceR's guestimate is a good starting point. As he stated, it really depends on many factors. In my opinion also, it is much better to err on larger rather than skimping on servings. Other points are whether someone will be carving and serving the pig (and controlling the portion size) or if it will be everyone grabs what they want (which leads to much more waste).

Also recommend that if you don't want guests to "pig out" too much, have the pig placed at the end of the serving line rather than the beginning. Let them pile their plates high with sides and then top it with some pig rather than piling the plate with pig and then adding a few sides to the plate. Put some hamburger rolls in the line before the pig for those wanting a "pull pork sandwich" as well.

Scaling the size of the pig is similar since I get a pig that is around 150# dressed and headless weight and that feeds 75-100 people with 4-5 bags of leftovers for our freezer and as a thank you gift to a few select helpers.

Have fun!!

Jim Smith

 

[nivekd]

One more thing to consider when buying a pig is to make sure it is USDA inspected.

 

[bookem]

Thanks for all the advice and tips on this.  I think the pig roast for this 4th of July may just be a good discussion point around the fire, then we'll tackle next year.  Too much to wrap my brain around in the next two weeks.  Although, not sure daydreaming about it for the next year is a great idea either.
 

Do the smaller pigs taste different than the larger pigs like beef versus veal?  Just curious since I assume they would have a much lower fat content.

thanks,
Dan