RA_LO103
Raleigh, NC     Friday, November 15, 2024     USDA/NCDA&CS Market News

North Carolina Pasture Raised Pork Report (Monthly)

Report reflects pasture raised pork prices available directly from 
producers to consumers on a retail basis.  All products are considered 
"Local" to North Carolina and raised within state borders plus 50 miles 
outside the border. Livestock are processed under state and federal 
inspection. Prices are FOB selling point; delivery and/or shipping 
not included. **Next report will be published Friday, December 20, 2024.**

                              ($/lb)          Avg ($/lb)      Median ($/lb)

Whole, Processed             
1/2, Processed                 
Ham Steak                    8.50-16.00         11.00             9.75 
Ham, B/In Shank              7.50-9.00           8.35             8.44
Ham, Smoked                  
Ham, Roast                                           
Pork Loin, Bnls              
Pork Belly                   4.63-16.28         11.32             12.50
Spareribs                    5.99-12.00          9.19              9.23
St. Louis Style              8.00-15.20         11.58             10.75
Back Ribs                    8.00-16.00         10.84             10.50
Bacon, Cured                 11.50-18.00	15.13		  15.50
Bacon, Uncured               11.00-18.00        15.02             15.72
Boston Butt Roast            4.99-16.00         10.16              9.95
Picnic Roast                 5.99-13.75         10.06              9.54   
Assorted Chops, B/In         7.99-17.19         12.50             12.99
Assorted Chops, Bnls         10.50-15.75        12.36             12.00
Tenderloin                   14.70-18.00        16.24             16.00
Andouille Sausage            10.00-14.00        12.57             13.00
Bkfst Sausage, Link/Patty    6.49-14.00         10.76	          11.50
Bkfst Sausage, Country       6.49-13.50         10.55             11.00
Bratwurst                    7.49-14.99         11.21             11.99
Chorizo                      6.49-13.74         10.56             10.00 
Fatback                      1.75-8.00           3.97              4.00
Ground Pork                  4.50-12.95          8.85              9.25
Italian Sausage, Bulk        8.00-13.74         11.09             10.25   
Italian Sausage, Link        6.95-13.50         10.08             10.00
Kielbasa                     8.00-16.00         11.44             13.00
Lard                         1.99-12.00          8.00             10.00
Liver                        3.00-7.50           5.30              6.00
Neckbones                    2.00-6.25           4.06              4.20
Feet                         2.50-7.50           4.53              4.60
Ears                         5.00-6.00           5.33              5.00
Jowls                        8.00-13.00         10.66             11.00

Source:  NCDA&CS - USDA Market News Service, Raleigh, NC
Anna E. Barcafer 919-707-3121
https://www.ams.usda.gov/mnreports/ra_lo103.txt