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CUT SHEET BREAKDOWN

*These estimated cut weights are for a half hog*

  1. Jowls (Cheeks)- One choice available per customer (1 lb)
    1. Smoke, Slice for Jowl Bacon
    2. Put into Trim
  2. Picnic (Lower Shoulder: 5 lbs average) - Two choices for whole hogs, one choice for half hogs.
    1. Shoulder Roast-Bone In
    2. Shoulder Roast-Boneless
    3. Put into Trim
  3. Butt (Upper Shoulder: 10 lbs average)- Two choices for whole hogs, one choice for half hogs
    1. Pork Steaks
    2. Shoulder Roast- Bone In
    3. Shoulder Roast- Boneless
    4. Smoked, Sliced Cottage Bacon
    5. Put into Trim
  4. Loin -Two Choices for whole hogs, one choice for half hogs.
    1. Pork Chops- Bone In
    2. Pork Chops- Boneless (includes tenderloin and baby back ribs)
    3. Loin End Roast (can be put into trim)
  5. Ham (18lbs average)- Two choices for whole hogs, one choice for half hogs
    1. Fresh Ham Roast- Bone In
    2. Fresh Ham Roast- Boneless
    3. Smoked Ham Roast- Bone In
    4. Smoked Ham Roast-Boneless
    5. Smoked Combo- Includes center cut ham steaks & end roasts.
    6. Put into Trim
  6. Hocks- Two Choices for whole hogs, one choice for half hogs.
    1. Fresh- Osso Bucco
    2. Smoked
    3. Put into Trim
  7. Spare Ribs- One choice available per customer
    1. Slab
    2. Put into Trim
  8. Belly- Two Choices for whole hogs, one choice for half hogs.
    1. Fresh Side of Pork
    2. Smoked Bacon- Thickness: Regular, Thick
    3. Leave belly whole
  9. Neck Bones- One choice available per customer
    1. Fresh
    2. Smoked
    3. Put into Trim
  10. Trim- If you would like more sausage/seasoning options please consider allocating a butt or ham towards trim.
  11. Leaf Fat (Often used for pastries)- Would you like to receive your leaf fat?
    1. Yes
    2. No

All finished product is vacuum packed and in clear labeled packages

Plan on approximately 1 cubic ft of freezer space for every 20# of Pork. A milk crate is slightly more than 1 cubic foot. You will need 2-3 cubic feet for a half hog.  

 

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