Tuesday, March 23, 2010

To market, to market to buy a fat pig.....

We are always looking for ways to save a few dollars here and there. We have talked about buying half a cow or pig for years. We were never really sure if it would be worth the cost. Recently, we had the chance to buy a pig that was very close be being raised "organically" with out being certified organic. When we heard the price we decided to get the whole pig!

To cut costs, my husband and brother in law did the butchering. That saved us a lot of money.

The picture above shows my DH shrink wrapping the meat to freeze.

The cost...
$190 for the pig
$30 for the vacuum bags
and we borrowed the vacuum sealer

We got 111 pounds of meat. After all costs, that comes to $1.98 a pound for organic pork. What a great savings!

For more Tuesday happenings....
Tackle It Tuesday — Tips for Tackling Morning Madness – 5 Minutes For Mom
Heavenly Homemakers
Balancing Beauty and Bedlam ::


Susie said...

That IS great savings!!

~Alison~ said...

Great post!

We've been wanting to get a side of beef for a while, but haven't had the extra money for so much meat at once. Plus, our chest freezer wouldn't provide enough space...but someday with some extra money and a bigger freezer....LOL!

Bonnie said...

Awesome tackle and so happy to hear you finally purchased one and butchered yourself. We have cattle and besides eating out I have not had to buy beef from a store for my whole life.

Brian + Cheryl B. said...

Hi Carol :-}
I stopped over via your link on Jen's Homemaking Haven.

We LOVE pork!!! Actually, we love meat. Period. We've done many a pig roast, both while working for the caterers, and on our own for friends.

So, did your guys thin or thick slice your bacon? And did you stuff your own sausage casings?

Oh my goodness, I'm sitting here typing and smelling bacon cooking. My husband is fixing BLT's for dinner. God's timing always cracks me up!!!!!!!

To both you and Alison - about a side of beef. There are numerous ways that you can cook beef up and can it. So get yourself (borrow) several coolers, get your beef, and then spend the next couple of days cooking like crazy, and then canning every evening.

Frugal Finds said...

Cheryl, We did not take the bacon. We took extra saussage instead. A relative took the bacon instead. I am very grossed out by the entire process SO, I had very luttle involvement in it. I choose to think we just bought the meat at the store. Carzy I know but I need to take baby steps to get past my phobia.

Christy said...

Hi, I am so intrigued with your husband - had he butchered an animal before? or your brother in law? That is such a great skill to have.

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