Written by AKKPS Member Steve Baker of IrishMudd LLC

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Raising heritage pigs like KuneKunes is a labor of love, and selling whole or half carcasses is one of the most rewarding (and sustainable) ways to bring that pasture-raised goodness to your community. But whether you're the farmer or the customer, understanding how the process works, from weights and pricing to processing and yield, is key to making the most of it.

Let’s break down the essentials, including how live weight, hanging weight, and retail (cut) weight affect pricing, and how to market and price your KuneKune pork fairly.

The weights that you need to become familiar with are live weight and hanging weight. Live weight is the weight of the pig before harvest, alive and whole. Live weights for KuneKunes typically range from 175–225 lbs at market size. Some farms use live weight for pricing, but most customers don’t take home meat based on this full amount. Important note: Live weight is helpful for estimating yield but not for direct customer pricing.

Hanging Weight (also called carcass or rail weight). This is the weight after slaughter, with the head, organs, blood, and hair removed. Typically about 70–75% of the live weight. A 200 lb live pig might yield a 140–150 lb. hanging carcass. Hanging weight is the standard basis for pricing in most whole/half hog sales. You can charge a flat price per lb. of hanging weight, plus processing fees.

According to the National Monthly Pasture Raised Pork Report:

• Whole Carcass: $3.10 – $9.50/lb. (KuneKune on the higher end)
• Half Carcass: $3.90 – $10.00/lb.

Farmers should price based on production costs, breed value (KuneKune being a specialty breed), and local market demand.

Retail (Cut) Weight is another way to sell a half or whole hog. It is typically based on the average 200 lb. KuneKune. This is the actual meat the customer takes home: chops, roasts, ribs, ground pork, sausage, and bacon. It is roughly 55–65% of hanging weight, depending on cut choices and processing. From a 150 lb. hanging weight, expect 80–100 lbs. of finished cuts. Yield depends on several factors: whether cuts are bone-in or boneless, whether you request sausage, cured products, or organs, and how much fat or bone you keep (KuneKune lard is a prized product)

Pro Tip: Always provide a cut sheet or work closely with your processor to meet the customer’s preferences.

Processing is another thing to take into consideration. Work with a Certified Butcher either on the state level or the (USDA) Federal level. You need USDA if you will be selling outside of your state or if you are having a second level processor make a product for you that is outside of your state. An example would be a salumeria making salamis for you that isn’t in your state,.

To sell whole or half hogs legally and safely, you must work with a state- or USDA-inspected processor. Some states do allow you to use a custom-exempt butcher. You will need to check your local laws for this. Customers often appreciate being able to customize their cuts, so choose a reputable butcher who allows for personalized cutting instructions and ensure your customers understand lead times, packaging (vacuum-sealed vs. butcher paper), and whether cured/smoked products are extra. Make sure you're clear about what’s included in the price (just meat? Offal? Lard? Smoking fees?).

Many customers have never bought pork this way, your job is to demystify the process and build trust. You build trust in several ways, first explain weights and yields up front, offer sample cut sheets or a visual breakdown, share how your pigs are raised: pasture access, non-GMO feed, rotational grazing, no antibiotics or hormones, highlight the breed — KuneKunes are rare, slow-grown, and known for exceptional fat and red-marbled meat. Use social media, farm newsletters, and word-of-mouth to connect with customers who care about quality, sustainability, and knowing their farmer.

Sample Price Breakdown (For a 200 lb. Live Pig)

Metric	Estimate
Live Weight	200 lbs.
Hanging Weight (75%)	150 lbs.
Retail Cut Weight (60%)	90 lbs.
Price per Hanging Weight	$7.00/lb.
Subtotal (Meat Cost Only)	$1,050
Processing Fees (est.)	$200–$300
Total to Customer	~$1,250–$1,350
Final Cost per Retail lb.	~$13.88–$15.00/lb.

Customers often pay less per pound than buying comparable cuts individually — and get a freezer full of premium, clean pork.

There are several reasons to sell whole or half KuneKune pork. For one they are a better value per pound than buying retail cuts. Customers often pay less per pound than buying comparable cuts individually and get a freezer full of premium, clean pork. Customers can choose cuts that fit their household. Less waste, fewer miles traveled, and full transparency. KuneKune pork is richer in flavor, with superior lard and excellent marbling. Customers get to know their farmer and their food source

 

Selling whole and half KuneKune pork is about more than just meat it’s about relationship, education, and values. When you understand weights, yields, pricing, and processing and you know how to tell your farm’s story you’ll build loyal customers who care about where their food comes from and are proud to support your work.