Organic Half Hog Cut Instructions
Customer Name
*
Phone Number
*
Please enter a valid phone number.
Email
*
example@example.com
Billing Address
*
Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
How would you like to receive your order?
*
Pickup at Our Shop
Shipped to Your Door
Shipping Address
*
Street Address
Street Address Line 2
City
State / Province
Postal / Zip Code
How would you like to be notified that your order has been completed?
*
Text
Email
Phone Call
Back
Next
Save
The Form
Here's the low-down: there are limitless ways to cut pigs and endless varieties of sausage and pork products. If we offered all of it to all of our customers, this form would take you hours to fill out. Since we don't want to overwhelm our customers (and butchers), we try to keep things fairly simple and straightforward. This form will take you through a pig from snout to tail, giving you the various options that we offer for each cut. If there's anything we you'd like to request that you don't see on the form there will be an opportunity to do so at the end of the form. Keep in mind that we do have to get each product approved and certified to be organic, so special requests that we accommodate may or may not be 'certified' organic.
Back
Next
Save
The Process
We have a set of cutting standards we follow unless you give us specific instructions to do otherwise. Pork chops will be cut 1 inch thick and packaged 2 per package. Roasts will be cut 3-4 lbs (with the exception of hams). For any cut you choose to 'grind,' it will be made into a pork sausage product, which varieties you will be given an opportunity to choose from at the end of the form. Sausage, brats, and bacon will be packed into 1 lb packages. All products will be vacuum sealed. If you're unsure what to choose our butcher's suggestion will have an asterisk* next to it. Let's get started!
Back
Next
Save
Pork Shoulder
The pork shoulder contains the picnic (lower shoulder) and the boston butt (upper shoulder). Both cuts are great pork roasts smoked or in the crockpot, or excellent when made into sausage. A boston butt roast can also be cut into pork steaks.
Picnic Shoulder Roast
*
Bone-In Picnic Shoulder Roast
Grind*
Boston Butt
*
Bone-In Boston Butt Roast*
Boneless Boston Butt Roast
Pork Steak
Grind
Back
Next
Save
Pork Loin
The pork loin contains the majority of the individual cuts you will receive from a whole hog and there are a multitude of options for having one cut. Note that you can only choose pork tenderloin and babyback ribs if you choose a boneless option.
Country Style Ribs
*
Country Style Ribs
Grind*
Pork Loin
*
Bone-In Pork Chops*
Boneless Pork Chops
Smoked Bone-In Pork Chops
Smoked Boneless Pork Chops
Canadian Bacon
Boneless Pork Loin Roast
Grind
Baby Back Ribs
*
Baby Back Ribs*
Grind
Pork Tenderloin
*
Pork Tenderloin*
Grind
Sirloin
*
Bone-In Sirloin Roast*
Boneless Sirloin Roast
Grind
Back
Next
Save
Belly and Spare Ribs
The pork belly is where bacon comes from! Our's is hand rubbed, nitrate free, and smoked with real hickory wood. If you'd rather have fresh, unsalted, unsmoked pork belly we can also do that. Spare ribs are the lower portion of the ribcage and are larger than baby back ribs.
Pork Belly (Bacon)
*
Smoked, Hand Rubbed, Thick Sliced Bacon*
Fresh Pork Belly (Not Bacon)
Grind
Spare Ribs
*
Spare Ribs*
Grind
Back
Next
Save
Ham
The ham is the rear leg of the hog and contains the bulk of the lean meat on the animal. It also contains the hock. Hams can be smoked or packaged as fresh roasts without smoking. All of our organic hams are made nitrate free and boneless. Hams are typically cut into roasts along with several steaks. If you choose to grind your ham you can expect 20-25 additional pounds of sausage.
Ham
*
Smoked Boneless Ham Roast and Ham Steaks*
Smoked Boneless Ham Roast, No Ham Steaks
Smoked Boneless Ham Steaks, No Roasts
Fresh Leg Roast (not smoked)
Grind
Ham Hock
*
Smoked Ham Hock*
Fresh Hock (Not Smoked)
Grind
Back
Next
Save
Sausage
We offer a nice selection of organic ground products in both bulk and brat forms. A typical standard cut half hog will have around 15 lbs of sausage. Due to batch size requirements you can only choose one option.
Please specify
*
Ground Pork
Bulk Pork Sausage
Pork Sausage Patties
Bulk Sweet Italian Sausage
Bulk Hot Italian Sausage
Bratwurst
Sweet Italian Bratwurst
Hot Italian Bratwurst
Fresh Polish Sausage
Chorizo
If you have a preference for how you want your sausage divided, please specify below:
Back
Next
Save
Organs, Fat, and Bones
Looking for the odds and ends? Look no further. We can give you your pig's bones, fat, and organs for no extra charge. Just specify below whether you want us to keep these items. External fat is fat trimmed off of things like chops and roasts, and leaf fat is internal fat that surrounds the pig's organs. Leaf fat is great when rendered into lard.
Pork Fat
*
External Pork Fat
Leaf Fat
No Pork Fat
Organ Meats
*
Heart
Liver
Kidney
Tongue
No Organs
Bones:
*
Pork Broth Bones
Neck Bones
No Bones
Back
Next
Save
Special Requests
If you'd like to ask for any specific requests such as different packaging styles, chop thickness, or roast sizes, please specify below.
Special Requests:
Save
Submit
Should be Empty: