*Price amount is approximate. The exact amount will be given at time of pick-up.
*All cuts are wrapped in freezer paper, labeled and frozen
*Any cuts that you choose not to take will be added to your trimmings
Pork
Whole or Half
Ham -Choose smoked ham or fresh pork roast
HAM SMOKING FEES:
Bone-in-Ham
(whole, Cut ½, Center slices with 3# Ends)
$12.00 ea
Boneless Ham
(Whole, Cut 1/2, Sliced 1#/pkg)
$12.00 ea
BACON or FRESH SIDE PORK
Bacon (sliced; wrap)
$8.00 ea ($.50; $.15 lb)
Side Pork
none
CHOPS, STEAKS, and ROASTS
Pork Chops
4 per pkg
Pork Steaks
2 per pkg
Loin Roasts
3# (recommended size)
Butt Roast
3# (recommended size)
Shoulder Roast
3# (recommended size)
Spare ribs
Yes or No
Hocks (Smoked Hocks $1.49)
Yes or No
Heart, Tongue, Liver, or Lard
Yes or No
TRIMMINGS
Description
Additional Cost
Ground Pork (1# tubes)
$.40/lb
Pork Sausage (1# tubes)
$.80/lb
Bratwurst Links, Patties or Smoked Brat
$1.00/lb
Breakfast Links
$1.50/lb
PROCESSING COSTS
Slaughtering Fee
$45.00
Processing Fee (no wrap)
$0.30/lb
Processing Fee (wrapped)
$0.40/lb
Steaks are cut to the thickness you specify: 1” is average thickness. Steak thickness must be the same for split halves to ensure there is an even division of the cuts.
Sausage or ground are packed in 1lb packs unless otherwise specified. The patties are in rolls of 10 unless specified. If you want different pack sizes please talk to us about your preference, there may be additional charges with other pack sizes. The sausage, ground and pattie meat all comes from the trimmings and will be adjusted accordingly based on your request.
Your pork will be ready for pick up on the Friday the week your animal was sent in for harvest. The smoked products will be ready two Fridays after the pork was sent in for harvest. You can pick up your pork during normal business hours.
