Pork is a versatile and sweet-tasting meat, compatible with many other flavor profiles. There are many options for processing your pork, particularly when you consider Smokehouse selections. Dunbar’s operates an old-fashioned smokehouse (using hickory wood chips from North Carolina) to produce deli-style quality bacon, ham, and smoked sausages.

Pork Decision Chart

2019 Pork Processing Fees:

  • Domestic Pork: 54 cents per pound based on hanging weight (70 cents per pound for wild boar, plus $25 for skinning)
  • Smoked meat is an additional 55 cents per pound
  • Large Link Sausages: additional 90 cents per pound (includes Bratwurst, Sweet Italian and Spicy Italian)
  • Smoked Kielbasa and Hickory Smoked Plain Sausage are 90 cents per pound plus 55 cents per pound for smoking
  • Small Link Breakfast Sausage is additional $1.40 per pound
  • Bulk Sausage (Mild, Cayenne Hot, or Southern Sage) is additional 30 cents per pound
  • Additional per-head fee of $45 for domestic hogs ($22.50 for a half)