PORK BY THE SIDE
​
Whole Hog
$3.75/lb.
Price is based on carcass weight (around 165-190 lb.).
Total Cost - $615-$710
Take-home weight will be approx 25% less, based on your choice of cuts.
​
Half Hog
$3.95/lb.
Price is based on carcass weight (around 85-95 lb.).
Total Cost - $335-375
Take-home weight will be approx 25% less, based on your choice of cuts.
IT TAKES 3-4 WEEKS TO PROCESS HOG ORDERS. WE WILL CALL WHEN YOUR ORDER IS READY TO PICK UP.
SHOULDER OPTIONS
TOP PORTION: Weight 6-8 lbs. per Half
Called 'Butt' or 'Boston Butt' or 'Blade'
- Bone-In Shoulder Roast
- Pork Steak
- Country Style Ribs
LOWER PORTION: Weight 3-4 lbs (boneless) per Half
Called 'Picnic'
- Boneless Shoulder Roast
- Country Style Ribs
- Boneless or Bone-In Picnic Ham
LOIN OPTIONS
CENTER LOIN: Weight 6-8 lbs (bone-in) per Half
- Center Cut Pork Chops (16-20 chops depending on thickness: Thin 1/2", Medium 3/4", Thick 1")
- Center Loin Roast (boneless/bone-in)
​
BACK END: Weight 2-5 lbs (bone-in) per Half
Called 'Sirloin End'
- End Chops (2-4 chops)
- Country Style Ribs
- Boneless Sirloin Roast (2-3 lb.)
FRONT END: Weight 2-3 lbs (bone-in) per Half
Called 'Rib or Blade End'
- End Chops (2-4 chops)
- Country Style Ribs (2-3 lb.)
- Chef's Prime (2 lb.) & Baby Back Ribs (3/4 lb.)
OTHER OPTIONS
SIDE: Weight 6-7 lbs (Sliced or Slab) per Half
Called the 'Belly'
- Bacon (sliced or slab)
- Side Pork (Rind On)
- Pork Belly (Rind On)
- Spare Ribs (3 lb.)
​
SAUSAGE: Weight 6-12 lbs. per Half
Called 'Trim' (all the extra pieces after cuts are made, used for Ground Meats)
- Regular Breakfast Sausage
- Hot Sausage
- Italian Sausage
- Mild Sage Breakfast Sausage
- Ground Pork (unseasoned)
LEG: Weight 15-20 lbs (bone-in), 10-12 (boneless) per Half
Called 'Ham' or 'Fresh Leg' or 'Fresh Ham'
- Fresh Leg Roast (bone-in or boneless)
- Smoked & Cured Ham (bone-in or boneless)
Boneless (3 hams 3-5 lb. or 4 hams 2-4 lb.)
Bone-In (cut into halves, thirds or fourths)
​
HAM HOCKS: Weight 2 lbs each (2 hocks/half hog)
- Smoked Ham Hocks
- Fresh Ham Hocks (not smoked or cured)
- Boned & cut for more Sausage
​
If Desired:
- 5 lb. Fat (Rind On or Rind Off)
- 2-3 lb. Heart & Liver
​
