After we receive the hang weight from the butcher, we will send you an invoice for your remaining balance due to the farm for the cost of the hog. 

Total hog price is $4/lb on the hang weight. Our typical hang weight for a half is 100lb. This does NOT include processing fees.

$25 from your initial deposit went to the butcher to reserve your appointment. That will be deducted from your total processing fees. The remainder of the deposit will be deducted from your total hog price paid to the farm.

You'll make a total of 3 payments.

1-Your deposit (Paid to the farm)

2- Your balance due after we receive the hang weight from the butcher (Paid to the farm)

3- Processing (Paid to the butcher)

Example:

$150 Deposit = $125 toward hog, $25 to processor

Hang weight = 100lb at $4/lb, Total hog price= $400

$125 deposit applied to hog price, $275 will be due before pickup.

Processing fees vary based on how much of your hog you smoke & cure or turn into sausage. Half hog processing is typically between $175-$250.

Hams

Ham comes from the back legs of the hog. The traditional hams from the store are ham halves. Ham is typically smoked and cured.

On a half hog, you have the option of:

-two 8-9 lb ham halves

-OR 15-20 lb of ham steaks

-OR 15-20 lb of ground pork.

On the following pages, you'll select how you would like your ham processed.

Bacon

Bacon comes from the belly of the hog. It is typically smoked and cured.

On a half hog, you have the option of:

-one 7-8 lb slab of pork belly

-OR 7-8 lb of bacon

Jowl

Jowl is a cut of pork that is similar to bacon or cured ham. It is usually smoked, cured, and sliced. You can cook it like bacon and add it to recipes in place of bacon or ham.

Loin

The loin section is along the back of the hog. There is one 15lb loin cut per half hog

From the loin section of the hog, you can get:

-Pork loin roasts (two 7 lb roasts per loin) OR pork chops

Pork chops can be bone in or boneless. Baby back ribs are available if you get boneless pork chops.

You may also get pork tenderloin or country style ribs. Since these come from the same cut of meat as the chops and loin, selecting these options will reduce the number of chops or roasts available

On the next pages, you'll select which cuts of pork you would like from the loin. 

Roasts

Boston Butt Roasts and Picnic Roasts come from the front shoulder. There is one 9-10lb Boston butt and one 7-8lb picnic roast per hog.

These cuts are typically cooked slow and low for best results. Pulled pork comes from these cuts.

Trimmings

All of the trimmings will be combined and turned into ground pork. You may keep it as unseasoned ground pork, or make sausage out of it. Our processor is known for excellent sausage. 

Each option has a 10 lb minimum, due to the way it is seasoned. In the following pages, you'll be able to select your sausage options. We'll have you rank them by priority, in case there is not enough ground pork to fulfill all of your choices.

Our processor has a LOT of sausage options. Let us know if you'd like help with your selections. Flavors in bold are our most popular. Each flavor has a 10lb minimum.

Based on your selections, you'll receive approximately {sausageTotal} lb of sausage.

Please select no more than {sausageNumber} options.

Ground Sausage: Breakfast flavors are hot, regular, mild, and chorizo. You may get 1lb bulk packs, patties, or 4" breakfast links. Italian sausage, ground pork, and carnivore blend (includes liver and heart) are also available as 1lb bulk packs. Organic seasoning is available. 

Fresh Links: These are uncured, fresh bratwurst-style links. There are 4 links per pound. Flavors are bratwurst, Italian, and Jalapeno Chedder. Organic seasoning is available for bratwurst and Italian.

Smoked Links: These are smoked, cured, and fully cooked bratwurst-style links. There are 4 links per pound. All flavors contain nitrate salt. Most are MSG free. Flavors are German, hickory, hot garlic, hot link, bratwurst, country style (contains MSG), italian, jalapeno and cheese, andouille, pork pineapple. Organic seasoning available for bratwurst and italian. Nitrate free curing available for jalapeno cheese. 

John and Tiffany Cassidy

Prairie Grove Farm

972-489-4230