Please read the information below to better understand all your cutting options for a half pig. We have done our best to convey all the information, but if you have any questions please call or email us.

We will send you a form to fill out a couple of weeks before the pig goes to the butcher. The Form has similar information to this page and we give you a week to fill it out, so there is lots of time to choose what is right for your family.

We Charge $2.70/lb based on hung weight. Hung Weight is the weight of the pig after it has been killed but before it is butchered into individual pieces. So roughly the hung weight of a half pig is 100-120 lbs, but the actual amount of meat you will get is 75-90 lbs because of the lost weight of the bone, fat, skin ect. When buying a side of pork this is always the way it is priced.

Ham (Leg/Rump)

The Ham is the back part of the big and very lean. The black forest ham is great for a get together and leftovers are perfect for a ham sandwich. Ham steaks are smoked and delicious cooked on the BBQ or some people like them for breakfast. The Fresh Ham is similar in taste to a tenderloin or pork chops but because it is lean you should slow cook it.

• Black Forest Hams

• Smoked Ham Steaks

• Fresh Ham Roasts

Bacon(side)

99.9% of people want bacon so we don’t give another option. The Bacon will come in 1 pound packs, sliced. Mmmm....bacon.

• Bacon

Loin

This is the best cut of the pig. If you choose bone out chops, then you will also get a small tenderloin roast and the back ribs. If you choose bone in chops then you will not get the tenderloin roast or the back ribs because they become part of the pork chop, but having them bone in keeps the chops more tender when you cook them. You can also choose to get your chops smoked. There is the option to have the loin cut into back bacon that you can get as small chunks or sliced. If you choose back bacon you will also get the back ribs and tenderloin roast.

• Bone out chops (tenderloin and back ribs)

• Bone in chops

• Smoked bone out chops (tenderloin and back ribs included)

• Smoked bone out chops

• Back Bacon sliced (tenderloin and back ribs)

• Back Bacon in chunks. (tenderloin and back ribs)

Spare Ribs

These are the side ribs so they have more fat than your typical back ribs. You can also just get the meat off of the ribs into sausage.

• Spare Ribs

• Sausage

Butt (top part of shoulder)

The shoulder of a pig is divided into two parts. The Butt (top part of the shoulder) and the picnic (bottom part of the shoulder). The Butt is more square and uniform in look compared to the picnic. Both the Butt and the Picnic are roasts used to make pulled pork as once they are slow cooked, the pork pulls apart easily because it has lots of fat throughout. If you want to make lots of pulled pork or just want more fresh roasts you can put both parts into roasts. If you want lots of sausage you can pick to have one or both parts of the shoulder into sausage. You can also choose to have Butt chops that are similar to pork chops, but are tougher.

• Fresh roasts

• Chops

• sausage

Picnic (Bottom part of shoulder)

The shoulder of a pig is divided into two parts. The Butt (top part of the shoulder) and the picnic (bottom part of the shoulder). The Picnic is more of a triangle shape roast. Both the Butt and the Picnic are roasts used to make pulled pork as once they are slow cooked, the pork pulls apart easily because it has lots of fat throughout. If you want to make lots of pulled pork or just want more fresh roasts you can put both parts into roasts. If you want lots of sausage you can pick to have one or both parts of the shoulder into sausage.

• Roasts

• Sausage

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Hocks

The hocks are the bottom part of the pigs legs. Most people just get these made into sausage. However the hocks are great in soups and stews and are most often smoked.

• Sausage

• Smoked hocks

• Fresh hocks

Trim - Picking you type of sausage

The trim is all the small pieces that are not put into any particular cut. Together the trim and anything you picked to be put into sausage out of the above cuts will be put together to make your amount of sausage. You can only pick one kind of sausage(including ground pork) per half pig.

• Regular (seasoned with salt and pepper)

• Honey Garlic

• Italian (hot)

• Italian (mild)

• Garlic

• Breakfast (smaller sausage that come in a box)

• Ground pork (comes in 1 pound packs)

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Extras

You can pick what you would like from the list of extras. The neck bones and the guarantee, as that is something the butcher will not worry about if they are running out of time. Neck Bones can be used to make stock. The organs are not always guaranteed as any small blemish will not pass inspection. Organs are great to feed you dog. The leaf fat is the fat that surrounds the organs and it is great for making your own lard. Pork is naturally trans fat free so this fat is great to cook with.

• Neck Bones

• Organs (heart, tongue, kidneys, liver)

• Leaf Fat