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This is what you would expect to receive with a Half Pig:

 

PICNIC SHOULDER: 8 lbs avg

Boneless is great for Pulled Pork prepared in a Slow Cooker

Country Style Ribs (Boneless) is great in a Slow Cooker with Sauerkraut and Apples

Boneless Shoulder Roasts - Slow Cooker for Pulled Pork

Country Style Ribs - Slow Cooker with Sauerkraut and Apples

LOIN: 14 lbs avg

Pork Chops (Bone in or Boneless) - Great for the Grill

Loin Roast (Bone in or Boneless) - Roasting to 145 Degrees

In any combination

BUTT: 9 lbs avg

Pork Steaks - Grill or Oven

Cottage Bacon - Breakfast Meat or Bonnie's Favorite BLT'S

Bone-In or Boneless Roasts - Roasting to 145 Degrees

BELLY: 11 lbs avg

Smoke for Bacon

Fresh Side Pork (No Smoke)

SPARE RIBS: 1.75 lb avg

St Louis Style

Grind into Sausage

HAMS: 18 lbs avg

Smoke the hams and have a combo of smoked hams and ham steaks or grind into extra sausage

HOCKS: 5 lbs avg

Smoked

Cut Fresh for Osso Bucco

Grind into Sausage

JOWLS: 1 lb avg

Grind into Sausage

Smoke & Slice (Jowl Bacon)

TRIM: 15 lbs avg

Sausages (2 choices: Plain, Italian, Farm Style Breakfast, Polish)

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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