Pork Processing

Pork Cut Sheet

Loin

  • Chops - Bone-In: Specify thickness (inches) and amount per pack

  • Chops - Boneless: Specify thickness (inches) and amount per pack

  • Windsor Loin Chops: Specify thickness (inches) and amount per pack

  • Boneless Loin

  • No: Will go to sausage

Shoulder

  • Roasts: Specify size

  • Steaks: Specify amount per pack

  • No: Will go to sausage

Ham

*A ham can be either fresh OR cured, not both. A ham can either be bone-in or boneless, not both. On a whole hog, one of each can be chosen.*

  • Cured:

    • Bone-In Steaks: Specify amount per pack

    • Bone-In Roasts

    • Boneless Thin-Sliced (sandwich meat)

  • Fresh:

    • Steaks: Specify amount per pack

    • Roasts

    • Cutlets

Ribs

  • Yes

  • No: Will go to sausage

Side Pork

  • Yes

  • No: Use for bacon

Bacon

  • Yes: Regular Cut, Thick Cut, or Thin Cut

    • Choose Flavor: Original, Peppered, or Maple

  • No: Will go to sausage

Hocks

  • Yes: Fresh

  • Yes: Smoked

  • No: Will go to sausage

Fat for Lard (15 lb minimum)

  • Yes

  • No

Offals

  • Liver

  • Heart

  • Tongue

  • None of the above

Sausage & Specialty Products

  • Fresh Ground Pork (unseasoned) - 1# packages

  • Ground Breakfast Sausage - 1# packages

  • Ground Italian Sausage - 1# packages

  • Sausage Links - 1# packages

  • Sausage Patties - 1# packages

  • Bratwursts - 6 each per package

    • Choose Flavor: Original, Cheddar, Pepper Jack, Philly Cheesesteak, Hawaiian, Beer, or Jalapeno Popper

  • Cooked Pork:

    • Pork Loin

    • Pulled Pork

Looking to process Your Own Pork?

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Custom Processing Fees

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