Pork chops how thick and how many in a package.
We can also cure your loin which is called windsor chops.
We can make canadian bacon, boneless pork chops or loin roast bone in or bone out.
We can also tenderize your lions and make cutlets out of them.
You will have two hams if you have a whole hog. We can cure them or leave them fresh.
Then we will ask you if you want steaks or roast or we can cut both out of your cured or fresh ham. On occasion some people
leave their have whole or cut it in half if they are feeding a big group of people.
You will have two shoulders. This is where you have fresh shoulder steak and shoulder roasts. We can take the
bone out of it and cure it to make cottage bacon as well.
Grinding is also an option for any cut of meat. Most people cure their bacon, you can also leave it as fresh
side bacon. We will want to know if you want it cured and how thick you want it sliced; thin, medium, or thick.
You will have four hocks from a whole hog. We can cure them for ham and bean soup, or trim them out for more
sausage. Each hock weighs one and half to two pounds. You will have two packages of ribs if you want them.
With the remaining meat, which is the trim we can do make several different things which there is an extra charge for.
Fresh Ground Pork no charge
Regular Seasoned Sausage stuffed in one pound packages .75 a pound
Smoked Link Sausage which is stuffed into a casing and run in the smoke house they look like a polish dog. $1.50 per pound
You may add cheese and pepper to the smoked link for an additional .50 per pound.
Breakfast Link this is a raw product that looks like little sizzlers. $1.50 per pound
Fresh Bratwurst is a product stuffed into a hog casing and is not cured or run in the smokehouse $1.50
Onion Patties are $1.50 per pound
Italian Sausage is stuffed into one pound packages.
Slaughter fee for hogs is $40.00 per head
Processing fee for hogs is .70 per pound