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.