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Butcher pig - $4 (Ritchey)

300+lb sow. All natural with no antibiotics. Wormed daily. Grown slower with lots of room to provide more muscle and less fat. Can deliver to any local processor. I use a local USDA butcher. They can walk you through how you want your meat cut and cured. They can typically can get it in fairly quick. Vacuum sealed and labeled. $4.00/lb hanging weight, and you will pay the processor for their service.

post id: 7743605356

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