www.sausagemaking.org

If I were a pork producer, I'd sell to anyone who comes to buy with cash in hand (so to speak).

I'm not in a state affected by the virus, yet. I can still get Tamworth at $2.50/lb live weight, as before, but my regional supplier of basic large white cross just raised prices by 14%, this week, which makes it up 32% for the year at $2.49/lb for a case of shoulders.

Here in Greece, if I buy half or whole pigs, I can get them for 3.40 euros a kilo, which would seem higher than most everywhere else? Super market prices range around 5.50 for bone in loin, 4.50 shoulder & remaining cuts, except for pork fillet which is around 12.00 euros a kilo !

I just picked up 20lb of pork butts from a restaurant supply to make Kabanosy this weekend and got them for $2.09/lb. Boneless Cushions were $2.69, and loin $2.99
Not great, but definitely not as bad as beef with the recent E Coli problem.