Pork Cutting

General Information

Your Name (required)

Instructions

Pick One (required)
Whole Hog1/2 Hog
Hocks (The lower part of the legs. Many people use these for making soup)
I do not want any hocks, we will bone them out for sausage (most common)Fresh and sliced approximately 2"Smoked and sliced approximately 2"

Hams (This is the hind leg. We recommended cutting roasts from the end of the ham as the ends are bony and do not make good steaks).
Smoked Ham - We will cut a roast from each end and slice the center for ham steaks (most common)Fresh Ham - We will cut a roast from each end and slice the center for ham steaksFresh Ham – cut all into roastsI do not want any ham – grind for sausage

Loin (Most consumers prefer all the bone-in pork chops that they can get)
Fresh – Cut all into chops (most common)Fresh – Cut into pork loin roasts and chopsSmoked – Cut into chopsI do not want any pork loin - grind for sausage

Belly (This is where bacon is made)
Smoked for bacon and sliced (most common)Fresh and sliced for side porkHalf fresh for side pork and half-smoked for bacon

Shoulder (These roasts would commonly be used for pulled pork)
BUTT (pork steaks) & PICNIC (pork roasts) (most common)ALL Pork RoastsALL Pork SteaksI do not want any pork shoulder – Grind for extra sausage

- We give everyone the spare ribs -

Please specify how thick you would like your chops and/or steaks (required)
1/2" (most common)3/4"1"1 1/4"1 1/2"
Please specify how many pounds you would like your roasts (required)
2-3 lbs3-4 lbs (most common)4-5 lbs5-6 lbs

Sausage

Choose a maximum of four choices (required)
Ground PorkBreakfast (bulk 1 lb tubes)Breakfast LinksSweet Italian (bulk 1 lb tubes)Sweet Italian Cased (¼ lb links for grilling)Hot Italian (bulk 1 lb tubes)Hot Italian Cased (¼ lb links for grilling)
Comments - please be as specific as possible

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