Cut Sheet for Customized Hog Orders

Cut Sheet for Customized Hog Orders
Name*

First NameLast Name
Email*
example@example.com
Phone Number
Please enter a valid phone number.
Order*

Whole HogHalf Hog
Preferred Size

Smaller (< 210 lb hanging weight)Larger ( > 190 lb hanging weight)No Preference
Special Instructions
Special Requests, dietary restrictions or other notes
Chop/Steak Thickness
Roast Weight
Please note, there's a $1.35/lb smoking fee that is passed on directly from the processor (no upcharge on our end).
Butt

Mainly used for pulled pork roasts or collar steaks (cooks and tasts similar to beef steaks). A standard cut, 185-lb hog yields 4 roasts and 16 collar steaks. Choose 2 options for a half-hog or multiple for a whole-hog. Options will be equally split unless otherwise specified.
Collar Steaks     # steaks/ package
Fresh Butt Roast          Smoked Butt Roast
Sausage
  notes
Loin

This is where pork chops come in...and also the tenderloin and baby back ribs. HOWEVER...For each half of a hog, you can get either all bone-in chops OR boneless chops, tenderloin and baby-back ribs. Lucky for those with a whole hog, you can do different things with each half. For instance, you can get bone-in chops from one half, and boneless chops, tenderloin and baby-back ribs from the other half. You may also choose EITHER loin roast OR Canadian bacon, however you cannot get chops with these options (unless it's a whole hog). We do, however, have Canadian Bacon for individual sale.
Bone-in Chops
Boneless Chops   Tenderloin   Baby-Back Ribs
Loin Roast   Candian Bacon
Yes, I'd like Spare Ribs   Put Spare Rib meat toward sausage
notes / list if you'd like anything smoked
Bacon / Belly

You may only choose both options with a whole hog. Smoked products contain nitrates.
Smoked Bacon thickness (if other than standard)
Pork Belly weight (1-3 lbs recommended)
Shoulder Picnic

Similar to the butt, but best as a roast. Think Pulled pork. Choose either fresh or smoked roast, or turn half into sausage. Whole hog orders may choose both fresh and smoked.
Fresh Shoulder Picnic Smoked Shoulder Picnic Sausage notes
Hocks

The upper part of the legs, great for split pea soup and fall-off-the bone meat in collard greens. Many people will also choose turn their hocks into sausage, especially if not much else is dedicated toward sausage. Whole hog orders may choose both fresh and smoked.
Fresh Hocks Smoked Hocks Cut into 2-3" pieces Sausage notes
Ham

A ham is the upper leg and behind. Now, let's get ready for some simple math. A whole hog typically produces two 20-lb hams, one from each side. If we're talking one ham, (half-hog gets one ham), you may want to cut your ham in half, yielding 2 10-lb ham roasts. (You can also get it cut into quarters, yielding 4 small hams). From there, you have lots of options. For instance, you can keep one ham roast and turn the other half into sausage or steaks. OR, you may want one ham roast smoked and the other left fresh. With a whole hog, you have a max of 8 ham roasts. If you love sausage, and who doesn't, we suggest turning at least 1/2 your ham into sausage, especially if you are not dedicating many other items to sausage. Not a ham fan? Select only sausage. (But trust me, this ham has taken customers back to the rich flavor of their grandpas farm-raised pigs). **Upon request, the leg can be left whole if you're experienced with curing for prosciutto. Please note that improper curing can be dangerous to your health and is advised against if you are inexperienced or do not have the proper conditions for curing. We cannot advise on curing practices.**
Fresh ham   # ham roasts   (leave blank if you'd like it left whole ~20-lbs)
Smoked ham   # sm. ham roasts
Fresh Ham Steaks     # ham roasts
Smoked Ham Steaks   thickness (1" recom.)   # sm. ham steaks   ( left blank, will split equally)
Sausage
Split equally btwn ham & sausage   **Select if you plan to cure it and make prosciutto. pls see note above
notes
Jowls

The cheeks of the hog, similar to bacon.
Fresh Jowls     whole or sliced
Smoked Jowls    whole or sliced
Sausage
notes
Lard, Bones, Organs and other Delicicies

Organs are inspected for quality and the liver cannot be guaranteed. Blank selections will be donated to Chestnut Hill Farm.
Marrow Bones Leaf Lard (pastry grade, for rendering) Back Fat (used in venison sausage) Heart Tongue Kidneys Liver Head Tail Smoked Ear(s) Everything notes

Cut Sheet for Customized Hog Orders

Butt

Loin

Bacon / Belly

Shoulder Picnic

Hocks

Ham

Jowls

Lard, Bones, Organs and other Delicicies

Sausage & Ground (Trim)