Now that you've learned about meat yield of the registered Meishan pig, let's talk about it's retail value.
I'll present this in a couple different formats.
First, let's just look at raw cuts. The market at Jensen Reserve prefers buying by the cut, not the carcass. As most suburban areas tend to prefer.
Second, let's look at the 'cured carcass' value. Or, what I will gross per carcass in my retail store, Jensen Reserve, with my proprietary USDA licenses to cure cuts. These cured products are also sold per package or small package. We currently do not sell whole cured cuts.
Let's jump in!
The first chart is for Raw cuts, with the exception of bacon. In my market, pork belly (where bacon comes from) sells for the same price as bacon. Pictured below, half a Meishan carcass on our cut table.
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Finally, let's look at the added value charcuterie, or old world cures, brings to the Meishan.
Jensen Reserve Retail Carcass value on Same Pigs as Outlined in Our Meat Yield Post. Note that cured products, like prosciutto, significantly increase the carcass value.
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Below is our Jensen Reserve Meishan Capicola. Shippable nationwide when available.
Final picture below is Laura Jensen in her ham aging room when she started curing hams. There's many more hams in there now!
Every ham hangs in her barn for a minimum of 10,000 hours or 400 days, often longer.
