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PORK BY THE SIDE

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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.

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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)

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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.)

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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)

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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

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If Desired:

- 5 lb. Fat (Rind On or Rind Off)

- 2-3 lb. Heart & Liver

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