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PORK BY THE SIDE

On Sale thru March 31, 2014

                      

1/2 Hog Price:    $2.95/lb. based on 80-95lbs..
                                                        
carcass weight, price includes cutting, 
                                wrapping & smoking
of ham and bacon.

                                Total cost: $252 - $300 


Whole Hog Price:  
$2.75/lb. based on 160-180lbs.
                                carcass weight,
price includes cutting,
                                wrapping & smoking
of ham and bacon.

                                Total cost: $472 - $530

Total take-home weight: approx. 60-75 lbs. per 1/2 (depending on how ½ hog is cut).  (Approximately 20-25% loss from carcass to cut & wrapped form)


Options for Cutting Half Hog:

 

Shoulder Cuts:

            Top Portion:   Called “Butt”, “Boston Butt” or “Blade”

                        Weight 6-8 lbs.

                        Options:          - Bone-in Shoulder Roasts

                                                 - Pork Steak

                                                 - Country-Style Ribs

            Lower Portion: Called the “Picnic”

                       Weight 3-4 lbs. (without the bone)

                        Options:          - Boneless Shoulder Roast

                                                 - Country Style Ribs

                                                  - Boneless or Bone-in Picnic Ham

 

Loin Cuts:

            Center Loin:
                   Weight 6-10 lbs. total (with bone)

                   Options:    - Center-Cut Chops (20-24 depending on thickness desired)

                                        Thin ½ ”          Medium ¾ “  Thick 1 “        

                                      -Center Loin Roast (Boneless or Bone-in)

            Front End: Called the “Blade End”

                     Weight: 2-3 lbs. (Bone-In)

                     Options:          - End Chops (2-4)

                                              -Country-Style Ribs (2-3 lbs.)

                                              -Chef’s Prime (2 lbs.) & Baby Back Ribs (3/4 lbs.)

                                                           

            Back End: Called the “Sirloin End”

                     Weight: 2-5 lbs. (Bone-in)

                     Options:          -End Chops (2-4)

                                              -Country-Style Ribs

                                             -Boneless Sirloin Roast (4-5lbs)
                                              

 

 

Leg:                           Called “Fresh Leg” or “Ham” or “Fresh Ham”

                                    Weight: 15-20 lbs. (Bone-in) or 10-12 lbs. (Boneless)

                                    Options:          -Fresh Leg Roast

                                                                        Boneless 3 of 3-5 lbs. size

                                                                                        2 of 5-6 lbs. size

                                                                        Bone-In – cut in half, thirds or fourths

                                                            - Smoked & Cured Ham

                                                                       Boneless 3 of 3-5 lbs. size

                                                                                        2 of 5-6 lbs. size

                                                                        Bone-In – cut in half, thirds or fourths

                                                            (may have Ham Steaks cut from center of ham)

 

Side:                          Called the “Belly”

                                    Weight 6-8 lbs.

                                    Options:          - Bacon (Sliced or Slab)

-Side Pork (standard we leave the rind on)

 

Spareribs (comes off the inside of the belly)

                                    Weight: 3 lbs.

 

Ham Hocks:             Weight: 2-3 lbs. each (2/side)

                                    Options:          -Boned out for sausage

                                                            -Smoked Ham Hocks (2/side)

                                                            -Fresh Pork Hocks (not smoked or cured) (2/side)

 

Trim:                          Extra pieces after cuts are made that are used for ground meats

                                    Weight: 6-12 lbs.

                                    Options:          -Regular Sausage

                                                            -Hot Sausage

                                                            -Italian Sausage

                                                            -Ground Pork (unseasoned)

                                           *Sausages can be linked for an extra charge of $1.50/lb.

                                             on the number of lbs. to be linked

 

Also if desired:        6 lbs. Fat for rendering

                                    2-3 lbs. Heart and Liver

 

 

 

Please Note:                       

Total take-home weight: approx. 60-75 lbs. per 1/2 (depending on how ½ hog is cut).  (Approximately 20-25% loss from carcass to cut & wrapped form)