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Quantity Ordered: *
---Whole HogHalf Hog

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Steaks/Chops per Pack:  1 2 4

Steak/Chop Thickness:  1/2 inch 1 inch 1-1/2 inch

Approximate Roast Size:  2-3 lbs 3-4 lbs 4-5 lbs

Ground Pork and Sausage Package Size:  1 lb 1-1/2 lb 2 lbs

Cuts

Rear Leg:  Boneless Fresh Ham Roast Bone-In Fresh Ham Roast Boneless Cured Ham Bone-in Cured Ham Leg Steaks Kabob Cubes Stir Fry Ground

Spare Ribs:  Yes Ground

Belly:  Fresh Side Pork (Belly) Cured/Smoked Bacon Ground
      Belly/Bacon Package Size:  1 lb 2 lb

Pork Loin:  Boneless Chops Loin Roast Loin Roast Boneless Ground

Choose One: Babyback RibsBone-in Rib Chops

Tenderloin:  Yes Ground

Sirloin Chops:  Yes Ground

Hocks:  Yes Ground

Shoulder:  Steak Roast (Boston Butt) Country Style Ribs Ground

Jowl:  Yes No Ground

What to do with the Ground

Select up to 3 per half hog:  Fresh Unseasoned Ground Fresh Seasoned Breakfast Sausage (bulk, not link) Smoked Oktoberfest Sausage Links Spicy Chorizo Links Sweet Italian Links Hot Italian Links Bratwurst Links

Note: A $2 per pound processing fee will be added to Bacon, Cured Ham, and all Link sausages. There's no additional charge for Seasoned Breakfast Sausage.

Ingredients for Bacon, Sausage and Ham Options:

Breakfast Sausage (bulk, not links, and fresh, not cured) Special Blend Seasoning - pork, sea salt, water, black pepper, sage, ginger, thyme, nutmeg.

Bacon - pork, salt, brown sugar, sugar, maple syrup, tricalcium phosphate, sodium nitrite, proylene glycol.

Chorizo links - pork, chili powder, salt, crushed chilies, garlic, pepper, spices.

Oktoberfest Sausage Links - pork, water, salt, sugar, hickory smoke flavoring (contains soybean oil), pepper, garlic, spices, sodium nitrite.

Sweet Italian Sausage Links (fresh seasoned, not cured) - pork, water, black pepper, thyme, sugar.

Hot Italian Sausage Links (fresh seasoned, not cured) - pork, water, black pepper, thyme, red pepper, sugar.

Bratwurst Sausage Links (fresh seasoned, not cured) -

Cured Ham: pork, salt brown sugar, sugar, maple syrup, tricalcium phosphate, sodium nitrite, proylene glycol.

Certain additives are added to cured meats to keep them safe for human consumption and to comply with USDA requirements. While there is honest debate as to the safety of these additives, they are all approved for use in foods by the Food and Drug Administration and the USDA. And while we think that consumers should make their own informed choices, we as producers and sellers of cured meats prefer to do what we can to protect our customers from the certain life-threatening effects of seriously harmful bacteria that can infect cured meats that do not contain these preventative additives.

All items below are free if you want them

Skin:  Yes No

Kidney Fat:  Yes No

Back Fat:  Yes No

Feet:  Yes No

Soup Bones:  Yes No

Neck Bones:  Yes No

Only for whole hog orders

Head:  Yes No

Heart:  Yes No

Liver:  Yes No

Kidney:  Yes No

Tongue:  Yes No

Special Requests:*
* We will do what we can to accommodate special requests for items not listed above
but we can not guarantee those will be provided. Specific items that can not be provided
include spleen, stomach, intestines, and blood.