Whole Hog Cut Instructions
Customer Name
*
This is the person who will be receiving the meat.
Producer Name
*
This is the person who raised the animal.
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
Is your pork for Donation, Resale, Or Personal Use?
*
Donation
Resale
Personal Use
How would you like to be notified that your order has been completed?
*
Text
Email
Phone Call
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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 you'd like to request that you don't see on the form there will be an opportunity to do so at the end.
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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, you will be given an opportunity to choose from a variety 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!
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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. Cottage bacon is a boneless boston butt roast that has been cured and smoked, then sliced like bacon. You can choose two options for each cut.
Picnic Shoulder Roast
*
Bone-In Picnic Shoulder Roast
Grind*
Boston Butt
*
Bone-In Boston Butt Roast*
Pork Steak
Cottage Bacon
Grind
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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. There are two loins per hog so you have the option of getting several different cut styles. 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
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Belly and Spare Ribs
The pork belly is where bacon comes from! Our bacon is smoked with real hickory wood and our standard slice is slightly thicker than your average bacon. 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, Thick Sliced Bacon*
Fresh Pork Belly (Not Bacon)
Grind
Spare Ribs
*
Spare Ribs*
Grind
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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. Hams are typically cut into roasts along with several steaks. You may pick up to two options. If you choose to grind your hams you can expect 20-25 additional pounds of sausage per ham.
Ham
*
Smoked Bone-In Ham Roast and Ham Steaks*
Smoked Bone-In Ham Roast, No Ham Steaks
Smoked Bone-In Ham Steaks, No Roasts
Fresh Leg Roast (not smoked)
Grind
Ham Hock
*
Smoked Ham Hock*
Fresh Hock (Not Smoked)
Grind
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Sausage
We offer a nice selection of ground products in both bulk and brat forms. A typical standard cut hog will have around 30 lbs of sausage. Due to batch size requirements you can only choose two options. If you want to specify how you want to split your sausage between the two choices, please do so. Otherwise we will split it 50/50.
Please specify
*
Ground Pork
Bulk Breakfast Sausage
Breakfast Sausage Patties
Breakfast Sausage Links
Bulk Maple Sausage
Maple Sausage Patties
Bratwurst
Cheddar Bratwurst
Jalapeno Cheddar Bratwurst
If you have a preference for how you want your sausage divided, please specify below:
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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
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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:
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