Pork Cut Card

  • Pork Cut Card

  • Format: (000) 000-0000.
  • Are you getting a Whole or Half Hog*

  • Pork Loin

  • Pork Loin*
  • Pork Chop Thickness
  • How Many Chops Per Package
  • Pork Loin # 2*

  • Pork Loin #2

  • SECOND Pork Loin*
  • SECOND Pork Chop Thickness
  • How Many Chops Per Package

  • Pork Shoulder

  • Pork Steaks*
  • Shoulder Roasts*
  • Pork Shoulder # 2*

  • Pork Shoulder #2

  • Second Pork Steaks
  • SECOND Shoulder Roasts

  • Pork Belly (Bacon)

    (This is where you get your Bacon or side pork.)
  • Do you want the belly left Fresh or Cured/Smoked*
  • Bacon Flavoring*
  • Thickness
  • Fresh Belly Thickness
  • Belly # 2*

  • Pork Belly #2

  • Do you want the SECOND belly left Fresh or Cured/Smoked
  • SECOND Bacon Flavoring*
  • SECOND belly Thickness
  • Second Fresh Belly Thickness

  • Ham

  • Do you want the Ham fresh or cured/smoked?*
  • How do you want it cut?
  • Ham # 2
  • Do you want the SECOND ham fresh or cured/smoked?
  • How do you want the SECOND ham cut?
  • Hocks
  • Save Spare Ribs
  • Save Loinback Ribs*

  • Trimmings / Sausage

    IMPORTANT NOTE: With Standard Cuts -- Average yield of trim on 1/2 hog is 8 lbs - 10 lbs. Average yield of trim on whole hog is 16 lbs - 20 lbs. * These averages vary depending on size of the hog, and how it is cut up. *

  • Each Sausage item is a MINIMUM of 10#. We will split the trimmings evenly between your choices as long as it meets the minimum.
  • Choice #1 (all items Will be in 1# Packs)
  • Choice #2 (all items Will be in 1# Packs)
  • Choice #3 (all items Will be in 1# Packs)
  • Choice #4 (all items Will be in 1# Packs)
  • Brat Flavors
  • Patty Sizes
  • Should be Empty: