You can usually buy a whole pig either from a nearby butcher, a local farm, or by ordering from a regional or online meat supplier that ships to you.

Quick Scoop

For a whole pig “near me,” your best bets are:

  1. Independent butcher shops
    • Call or visit well‑rated local butchers and ask if they:
      • Sell whole pigs or roaster pigs.
      • Need advance notice (often 4–7 days).
      • Offer different sizes (suckling 10–30 lb, roaster 40–120+ lb).
    • Shops like Haverhill Beef Co. illustrate the kind of full‑service butcher that can special‑order large cuts and custom items.
  1. Local farms that sell pork direct
    • Search for “local pork farm whole hog” or “roaster pig farm” plus your town or county.
    • Many small farms do whole or half hog sales for roasting or for freezer meat and arrange pickup at the farm or a nearby market.
 * Some farms let you choose the pig and then handle slaughter and basic processing before pickup.
  1. Online farms and specialty meat markets
    • Some farms and specialty markets sell whole or suckling pigs online and ship them frozen or arrange in‑person pickup.
    • Example services:
      • Farms that specialize in roaster and suckling pigs and allow pickup at their market locations.
   * Butcher markets that offer whole pigs as a special‑order item with several days’ lead time.

 * These are useful if local options are limited, but shipping a whole pig can be expensive.
  1. How to actually find one near you
    • Use map searches like:
      • “butcher shop whole pig,”
      • “roaster pig for sale,”
      • “whole hog for BBQ,”
      • plus your city/ZIP.
    • Check farm directories or “buy local pork” style sites to find nearby farms that sell direct to consumers.
 * Food forums (for your city or region) often have threads where people share specific butchers and farms that sell whole pigs for roasts and luaus.
  1. What to ask when you call
    • Do you sell whole pigs or roaster pigs?
    • What weights are available (e.g., suckling 10–25 lb, medium roaster 40–70 lb, large 80–120+ lb)?
 * Is the pig **dressed and cleaned** (eviscerated, de‑haired) and ready for roasting, or do I need a processor?

 * How far **in advance** do I need to order? Many require at least 4–5 days.

 * Can you **split** the pig (halved or quartered) for transport or storage?

Quick safety and planning notes

  • Make sure your grill, smoker, or roasting setup can handle the weight and length of the pig (a 70–110 lb roaster is common for big parties).
  • Plan enough refrigeration or ice to safely hold the pig before cooking.
  • Check any local regulations if you’re roasting in public spaces or doing a large catered event.

Mini example:
A family planning a backyard luau might call a local butcher, request a 60–80 lb dressed roaster pig one week in advance, pick it up the morning of the party, and cook it on a rented spit.

If you tell me your nearest city or region, I can suggest the types of places and search phrases that are most likely to turn up an actual “whole pig near me” source where you are.