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Old 06-19-2013, 12:15 AM   #2
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
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Sounds like fun, congrats!

Most all local suppliers (real butchers) buy live from Equity in Lomira.
I have 2 local farms and 3 (semi local) butchers we buy small amounts from but will gladly check on their slaughter schedule (farmers) and current pricing.

I also have a good friend that does whole hog cooks regularly, I can get you his info if you have questions about your event.

Do you KNOW what size hog you are looking for, or how many you would like to feed?

PM me with who you have called (not to chase the same tail) and what size you are looking for.
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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