Pork Cutting Instruction

Pork Cutting Instructions

Please note if you have any questions or want something special it is easier to give us a call at 801-798-3081
Name*

First NameLast Name
Phone Number*

Area CodePhone Number
Prefer Text or Phone Call to let you know your meat is ready

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Brought in by*
Type of order:*

WholeHalf
PORK LOIN
How would you like your pork loin processed?*

Bone in Pork ChopsBone in Pork Loin RoastsBoneless Pork Chops ($0.08 per pound increase in cut and wrap)Canadian Bacon (cured $0.65 per pound extra cost)Grind
Pork Chops Per Package
SHOULDER
How would you like your shoulder processed?*

Fresh Pork Roast (for pulled pork)Fresh Pork SteakBoth Roasts and SteaksCottage Bacon (cured $0.65 per pound charge)Grind
BACK LEG
How would you like your leg processed? Cured products $0.65 per pound extra*

Cured - Roasts and SlicesCured - RoastsCured - SlicesFresh RoastsGrind
BELLY
How would you like your belly processed?*

Bacon - Cured and Smoked, slicedFresh Side - Not cured slicedWhole Belly - Not cured not slicedGrind
SAUSAGE
What types of sausage would you like (You may select more than 1) - 1 pound packages*

Seasoned BulkSeasoned Skinless link ($0.50 per pound extra)Seasoned Patties ($0.50 per pound extra)Unseasoned Bulks
Lard
Would you like the lard rendered? - $0.90 per pound charge extra

YesNo
Should be Empty:

Pork Cutting Instructions