WHOLE HOG OPTIONS FOR CUTTING AND PROCESSING 

THESE ARE APPROXIMATES ONLY

 

HAMS - 2 WEIGHING 40 LBS. TOTAL. YOU CAN EITHER SMOKE THESE FOR SMOKED HAMS OR YOU CAN LEAVE THEM FRESH PORK ROASTS. 1 HAM STEAK PER PACKAGE IS MINIMUM AND 3 LBS IS THE AVERAGE FOR ROASTS. MOST PEOPLE CHOOSE A COMBINATION OF STEAKS AND ROASTS.

 

BACON - 2 SLABS WEIGHING 16-20 LBS. TOTAL. YOU CAN EITHER SMOKE THESE FOR BACON OR YOU CAN LEAVE THESE FRESH FOR FRESH SIDE PORK. 1 LB. PACKAGES ARE MINIMUM.

 

LOINS - THERE ARE 2 LOINS. WHEN CUT 3/4” THICK, THERE ARE APPROXIMATELY 50 CHOPS TOTAL. 4 CHOPS PER PKG. IS THE MINIMUM PER PACKAGE.  YOU CAN ALSO CUT THE CHOPS THINNER OR THICKER AND ALSO HAVE BONE-LESS BUTTERFLY CHOPS. WHEN BUTTERFLY CHOPS ARE CUT THERE WILL ALSO BE BACK RIBS AND PORK TENDERLOINS.

 

SHOULDER - THERE ARE 2 SHOULDERS. YOU MAY CHOOSE TO HAVE STEAKS AND ROASTS, ALL ROASTS, ALL STEAKS OR YOU MAY HAVE ONE OR BOTH SHOULDERS TRIMMED OUT AND THIS MEAT WOULD BE PUT INTO YOUR TRIM TO MAKE SAUSAGE, BRATS OR OTHER ITEMS. 3LBS. IS THE AVERAGE SIZE CUT FOR ROASTS AND 2 STEAKS PER PKG. IS THE MINIMUM.

 

HOCKS - YOU CAN CHOOSE TO SMOKE THE FRONT SHOULDER HOCKS OR HAVE THE MEAT TRIMMED OFF.

 

RIBS - THERE ARE 4 PACKAGES OF SPARE RIBS.

 

THE TRIM FROM CUTTING UP THE HOG MAY BE USED TO MAKE ANY OF THE FOLLOWING

ITEMS LISTED BELOW. DEPENDING UPON HOW MUCH TRIM YOU HAVE (12-16 LBS),

MOST PEOPLE SPLIT IT UP TWO OR THREE WAYS.

SEASONED BREAKFAST SAUSAGE - 1# PKGS, 1/4# PATTIES, OR LINKS SPICY SEASONED BREAKFAST SAUSAGE - 1# PKGS, 1/4# PATTIES, OR LINKS BRATWURST - STD. LINKS OR 1/4” BRAT PATTIES
CAJUN BRATWURST
HOT BRATS AND JALAPENO BRATS LINKS
LIVERWURST - 1 HOG’S LIVER MAKES 5# (BEEF TRIM ADDED)
GROUND PORK - 1# PKGS OR 1/4” PATTIES
SMOKED CAJUN SAUSAGE - COMES IN A BRAT-SIZED LINKS
ITALIAN SAUSAGE - 1# PKGS OR STANDARD LINKS
BBQ PORK - 2# PKGS

THERE ARE MORE OPTIONS AVAILABLE, JUST ASK US!