What You Get From LGCM
Whether you're a farmer looking to have a hog processed for your customers or a pork connoisseur who wants to stock your freezer with locally raised pork, we can help.
We process animals that you bring in, and we also offer house animals, hogs that we've sourced from local farms and matched to you. Either way, you get the same USDA-inspected processing and expert butchery we've been known for since 1965.
What makes pork processing with us different? We don't just cut and wrap, we make sausage, bacon, and hams from your hog using the same award-winning recipes we use in our retail store. Same smokehouse, same cure, same product that our retail customers line up for, at a discounted price.
Processing Pricing
| Size | Processing Price |
|---|---|
| Half | $1.18/lb dressed wt. |
| Whole | $1.13/lb dressed wt. |
| Smoking & Curing | $1.40/lb. of smoked meat |
Whole Pig Yield Breakdown
Here's what to expect from a typical whole pig. Weights vary based on the animal and your cut preferences.
Hams
Two hams at about 14–16 lbs each. Available smoked or fresh, bone-in or boneless.
Bacon
Cured and smoked in our smokehouse using our award-winning recipe. Sliced to your preferred thickness.
Pork Chops & Steaks
Approximately 40 chops cut at 5/8" and 12 steaks cut at 1/2". Bone-in or boneless, thickness is your call.
Roasts
2 loin roasts, 2 rib roasts, and 4 shoulder roasts — all cut to about 3 lbs each. Great for Sunday dinners and the slow cooker.
Sausage
Made from your trimmings using our recipes. Breakfast sausage, brats, Italian: you pick the style. Cost varies by type.
Ribs, Hocks & Extras
6 lbs of spare ribs, 6 lbs of hocks, and 2 lbs of neck bones. Perfect for smoking, braising, and stock.
How It Works
The Processing Journey
From scheduling to pickup, here's how our beef processing works.
Contact Us
Call us at 262-248-3339 option 4 or fill out the inquiry form. Pig processing availability is generally faster than beef processing availability. We'll walk you through pricing, availability, and what to expect. Whether you're bringing your own hog or purchasing one of ours, this is where we get started.
Pick your size, and place Your Deposit
We ask for a deposit of $300 for a whole pig or $150 for a half pig. This deposit is non-refundable and secures your spot on our schedule.
Tell Us Your Cut Preferences
We'll go through your cutting instructions together. How thick do you want your chops? Bone-in or boneless hams? What kind of sausage? There are almost endless options — we'll help you figure out exactly what you want.
We Process Your Hog
Your hog is humanely harvested and processed in our USDA-inspected facility. Fresh cuts are made according to your cut sheet, then they are double freezer paper wrapped, boxed, and flash frozen.
We Make Sausage, Bacon, and Hams
Your hams and bacon go into our smokehouse. Sausage is made from your trimmings using our recipes. This is the same process and the same recipes we use for our award-winning retail products.
Pick Up Your Pork
We'll call you when everything is ready. Fresh cuts are typically ready in about two weeks. Smoked items may take a bit longer. Everything is cut, wrapped, boxed, and frozen. We'll even load it in your car for you!
Custom Processing FAQs
Find answers to common questions about our custom processing services.
There are several charges that make up the total cost. The animal itself is priced at the current market rate. Please call us for the latest price. Processing is $1.13/lb for a whole pig or $1.18/lb for a half pig. Smoking hams and bacon is $1.40/lb of smoked meat. Sausage making varies depending on the type. We're happy to walk you through the full cost breakdown over the phone.
Pig orders are typically ready about 2 weeks after the animal arrives at Lake Geneva Country Meats for processing. We'll call you as soon as everything is ready and you'll have 10 business days to pick up.
A standard-cut whole pig yields approximately 28–32 lbs of ham, 12 lbs of bacon, 20+ lbs of chops and steaks, 18 lbs of roasts, 10–12 lbs of sausage, and about 14 lbs of ribs, hocks, and neck bones. A half pig yields roughly half that. We do not do quarters of pigs.
Absolutely. Chop thickness, roast sizes, bone-in vs. boneless, how much goes to sausage, what kind of sausage — it's your hog, and we'll cut it however you want. There are almost endless options. We'll go through your cutting instructions with you so you get exactly what your family likes.
This is normal and expected. A 250-lb live hog will yield a hanging carcass of about 180 lbs after the hide, head, feet, and internal organs are removed. From there, the carcass loses additional weight during cutting from bone removal, fat trimming, and moisture loss. Your final take-home packaged meat is typically 55–65% of the hanging weight. You're not losing edible meat — you're removing the parts of the animal you can't eat. If you want to maximize your yield, you can keep the hocks, neck bones, leaf lard, and organ meats. Just let us know what you want and we'll save it.
Either option works! If you own the animal and want it processed, bring it to us. If you'd like us to source a locally-raised animal for you, we can help arrange that too. Just let us know your preferences and budget, and we'll find the right fit for your family.
Here are a few dependable resources that you can use to learn more about pork & pork processing:
