Processor in East TX that will take whole hog

So I’ve been thinning out the hogs at my place and I’ll sometimes take the back straps but I have been wanting to take a good 150# sow to be processed but honestly I don’t want to go through the trouble of quartering it. Does anyone know of a reputable processor close to Henderson or Nac that will take a whole hog?

I'm not in your area, but the processors around here wanted something like $80 a few years ago to skin and process a hog plus a per pound charge. I decided it was worth it to do it myself. Lately though, I've simplified things.

This has been shown before, but it's the method I've been using for a year or two. It's pretty fast and easy. If I'm going to put the leg quarters on a smoker I'll leave the bone in. If I plan to grind it or use it for stew or such then I'll take the bones out when I get back to my vehicle.

https://youtu.be/m-BmX-3Qqa4?t=29

Yeah the way I’ve been cleaning them is much more of a pain than that. I’ll give it a try this week. Thanks for the help.

A couple of other tips that I've discovered to make things just a little bit easier:

I carry a small day pack in my vehicle which I take with me to a downed hog. In it I carry the following items. I'm listing most of my items, although some are truly obvious.

1) My knife — Yeah, this is pretty obvious
2) Nitrile Gloves — I always wear these when I've handling raw hog meat
3) 4 Gallon plastic bags (waste basket size) — I slip the leg quarters (& backstraps) into these while I carry them back to the vehicle so that I don't rub blood all over my pants. (The wife appreciates this!)
4) Some short pieces of rope — I tie the leg quarters to the ends of rope and loop them over my neck to make them easier to carry.

I use a headlight to make it easier to cut up a hog in the dark. These hot summer days I'm not seeing many in daylight. I also bring my thermal hand held monocular with me. It helps me find the hogs, plus it helps me find my way back to my vehicle on dark nights!

I have taken a whole hog to Santos in Athens.

CC in Elkhart if they are open yet. Herrington in brushy Creek, again if they are open yet, most close down for the summer .

I have to find one too, Detroit Processing in Detroit Texas used to do wild hogs but no more.

Bishop's in Mt. Pleasant

City Meat Market on Hwy 37 in Mt. Vernon. Just north of I-30. Brian, the owner is a great guy.

Fuglers on 154 between Marshall and Harleton