So, I’ve bought pork on the hoof before and paid to have it butchered. I’ve also done it with beef, lamb, and I’ve bought backyard broilers that were never frozen. I can’t remember the numbers, but I can say that the difference between local pork and factory pork is, I think, the widest. Fruit, eggs, potatoes, pork. I think local pork producers should charge a lot for their meat. I gave a ham to some relatives a decade ago and they still ask me if that’s ever going to happen again. I have been dropped from two farmer’s lists because the demand is so great. We have a problem with a lack of certified slaughter houses in our state (we have none), and spring piglets are also hard to find.