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HOG PROCESSING PRICING

Slaughter Fee / $75.00

Slaughter Fee only / $100.00

Processing Hanging Weight / $.99 per pound

Hog scalding / $150.00 additional

Sausage Seasonings / $.50 additional per pound

Sausage Links / $1.99 per pound

Smoking and Curing / $1.50 per pound

*Meat Tray Box / $1.50 ea  *Medium Box / $2.50 ea *Big Box / $4.00 ea

*Customer will be required to confirm pick up.

*Products must be picked up on the pick-up date or will be subject to a $10 storage fee per day.

*Products not picked up a month after notice will be eligible to be put on sale to pay the processing fee.

HOG PROCESSING / CUT SHEET 

USE THE LINK TO THE RIGHT
FOR A FILLABLE PDF

HOG PROCESSING / THE CUTS 

-STEAKS|CHOPS-
STANDARD RECOMMENDED THICKNESS IS A 1/2" CUT ON STEAKS AND PORK CHOPS.
-MINIMUM OF 2/PK ON PORK STEAKS AND 4/PK ON PORK CHOPS-
*THE BELOW RECOMMENDATIONS ARE BASED OFF OF A WHOLE HOG*

Shoulder Steaks- This cut is flavorful and rich in marbling, which keeps them tender during cooking. Blade steak is a popular, quick-cooking cut for grilling.
Approximately 16 steaks if roasts are made from the Shoulder.
Approximately 24 steaks if NO roasts are made from the Shoulder. 
Allow one steak per adult.

Pork Chops- This boneless steak is rich, tender and juicy throughout. This is the most classic of all pork 'steak' cuts and is extremely versatile. 
Approximately 40-50 chops per hog.
Allow one steak per adult.

-ROASTS-
STANDARD RECOMMENDED WEIGHT IS A 3# CUT ON ALL ROASTS
*THE BELOW RECOMMENDATIONS ARE BASED OFF OF A WHOLE HOG*

Shoulder- This roast is a flavorful and well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. This cut can be split into all roasts, all steaks, or 1/2 roasts and 1/2 steaks.
Approximately 6-8 roasts per Hog if left all to roast cuts.
Approximately 3-4 roasts per Hog if cutting 1/2 into roasts and 1/2 into steaks.
Allow one steak per adult.

Loin- This flavorful and lean cut is deliciously tender when brined or rubbed with a spice mixture and barbecued over indirect heat.
Approximately 2 roasts per Hog. 

Ham- This well known cut is classically known for it's rich flavor when smoked and cured. One of the largest cuts on the Hog, we give you the option to leave this roast fresh or smoked.
2 roasts per Hog which can be left whole, cut in half, or quartered.
Smoke and cure charge of $1.20/lb apply.

Fresh Side|Bacon- Fresh Side is succulent and richly flavorful and is most tender when prepared using a slow cooking method, such as braising. Fresh side can also be turned into Bacon during the smoke and cure process. We give you the option to leave this cut as fresh or smoked.
2 Sides per Hog which can be left fresh or smoked and cured for Bacon.
Smoke and cure charge of $1.20/lb apply.
 

-OTHER ITEMS-

Spare Ribs- This rich, flavorful cut is generally slow cooked to maximize tenderness.
2 packages of whole ribs per Hog.

Ham Hocks- The hocks are taken from the end portion of the ham, known for rich flavor and used traditionally in stews and braising. Ham hocks can be left fresh, or can be smoked.
Smoke and cure charge of $1.20/lb apply.
 

-SAUSAGE|GROUND PORK-

Ground Pork- Versatile, flavorful and economical. Shape into patties, meatballs or meatloaf. 
Approximate amounts vary depending on size of Hog.

Sausage-  Sausage is seasoned ground pork that is versatile, flavorful, and juicy. The ground pork used for sausage comes from a variety of cuts of pork that were trimmed from roasts and steaks. We offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. We give you the option to choose from Breakfast Sausage, German Sausage, Italian Sausage, or Bratwurst (linking charges will apply for all Bratwurst and German sausages. Linking size available in Bratwurst size only).
Approximate amounts vary depending on size of Hog.
Linking charges of $2/lb may apply. 

*THE ABOVE IS BASED OF A WHOLE HOG AND ARE OUR SUGGESTED CUTS. IF YOU DO NOT SEE SOMETHING YOU ARE LOOKING FOR,
PLEASE CALL OUR OFFICE TO DISCUSS OTHER OPTIONS*

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