*Cut Sheet Example*
1. What Size:
☐Whole ☐Half ☐Quarter
2. Bacon:
☐Smoked ☐ Fresh
3. Pork Chops:
Thickness:
☐1/2” ☐3/4” ☐1”
How many per package (minimum of 4):
☐4 ☐5 ☐6 or more
4. Pork Steaks:
Thickness:
☐1/2” ☐3/4” ☐1”
How many per package (minimum of 3):
☐3 ☐4 ☐5 ☐ 6 or more
5. Loin Roast:
☐Yes ☐No
6. Shoulder Roast:
☐Yes ☐No
7. Spare Ribs:
☐Yes ☐No
8. Hocks Smoked:
☐Yes ☐No
9. ☐Sausage ☐Ground Pork
If it’s a whole pig, you can have this meat split 3 ways. If it’s a half pig, there is only one way to do it.
☐Italian ☐Hot Italian ☐Breakfast ☐Cajun
Whole Pig - Deposit
Our hogs grow to about 250lbs in 6 months with an estimated hanging weight of 175lbs (70%) or approx. 85lbs for a 1/2 hog.
Final cost is determined at time of processing. A $100 deposit is required to reserve your order.
Price is based on hanging weight (HW) @ $4.49/lb less your deposit, plus a processing fee estimated at roughly $1/lb. The final balance is due at the time of pickup.
Estimated costs are as follows:
Whole hog hanging weight: 175lbs x $5.49 = $960 (final est. processed weight is 150lb)
Once your order is placed and deposit received your order will be reserved. We will contact you to complete a cut sheet to customize your order nearer to the date of processing.