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Amount you are getting Whole Hog Half Hog

Have we processed hogs for you before? Yes No

Name of person delivering the animal

2 Hams per Whole Hog and 1 Ham per Half Hog. Whole Hog: You may have one fresh and one cured if desired.

Ham #1 Cured Fresh Do not want Ham #1, put into sausage

How large do you want Ham #1? Leave ham whole Cut ham in half Cut ham in thirds Cut into ham steaks Ham steaks from center, ends whole

How many steaks per package? (if ordered) 1 2 3 N/A

Ham Hock #1 Ham Hock left on Ham Ham Hock cut off and packaged

Ham #2 Cured Fresh Do not want Ham #2, put into sausage

How large do you want Ham #2? Leave ham whole Cut ham in half Cut ham in thirds Cut into ham steaks Ham steaks from center, ends whole

How many steaks per package? (if ordered) 1 2 3 N/A

Ham Hock #2 Ham Hock left on Ham Ham Hock cut off and packaged

Bacon and Fresh Side come from the pork belly (pork side). Bacon is cured while Fresh Side is left uncured.

Bacon Cured Fresh Do not want Bacon, put into sausage

How many pounds of Bacon per package? 1 lb. per pkg 2 lbs. per pkg

Jowls come from the neck of the hog. Cured Jowls are good for seasoning in brown beans and black eyed peas.

Jowls Cure and package Leave fresh and package None, put into sausage

Pork Chops and Loin Roasts come from the Loin section of the hog. There are 2 Loins per Whole Hog and 1 Loin per Half Hog. Whole Hog: You may have one Loin cut into chops and one Loin as roasts.

Pork Loin #1 1/2 inch pork chops 3/4 inch pork chops 1 inch pork chops 1 1/4 inch pork chops Loin Roast left whole Loin Roast cut in half Loin Roast cut into thirds Bone Loin out and put into sausage

How many Chops per package? (if ordered) 1 2 3 4 5 6

Pork Loin #2 (whole hog only) 1/2 inch pork chops 3/4 inch pork chops 1 inch pork chops 1 1/4 inch pork chops Loin Roast left whole Loin Roast cut in half Loin Roast cut into thirds Bone Loin out and put into sausage

How many Chops per package? (if ordered) 1 2 3 4 5 6

Pork Shoulder is made of the Boston Butt and Picnic. The Boston Butt can be left fresh and cut into steaks, Country Style Ribs and/or roasts, or cured and made into Arkie Style Bacon. The Boston Butt can also be made into a Seasoned Pork Shoulder Roast. (We tumble the roast in a vacuum tumbler with seasoning. These are very good for cooking on a wood smoker.) The Picnic can be left fresh and cut into roasts. There are 2 Shoulders per Whole Hog and 1 Shoulder per Half Hog.

Boston Butt/Shoulder #1 (Choose one) Arkie Style Bacon 1# package Arkie Style Bacon 2# package 1/2 inch Fresh Pork Steak 3/4 inch Fresh Pork Steak 1 inch Fresh Pork Steak 1 1/4 inch Fresh Pork Steak Country Style Ribs (6/package) Country Style Ribs (8/package) 3 lbs./ 4lbs. Seasoned Shoulder Rst 4 lbs./ 5lbs. Seasoned Shoulder Rst 5 lbs./ 6lbs. Seasoned Shoulder Rst 2 lbs./ 3lbs. Fresh Pork Roast 3 lbs./ 4lbs. Fresh Pork Roast 4 lbs./ 5lbs. Fresh Pork Roast 5 lbs./ 6lbs. Fresh Pork Roast None, put into Sausage

How many Steaks per package? (if ordered) 2 3 4

Fresh Picnic Roast #1 2 lbs. / 3 lbs. 3 lbs. / 4 lbs. 4 lbs. / 5 lbs. 5 lbs. / 6 lbs. None, put into sausage

Boston Butt/Shoulder #2 (Choose one) Arkie Style Bacon 1# package Arkie Style Bacon 2# package 1/2 inch Fresh Pork Steak 3/4 inch Fresh Pork Steak 1 inch Fresh Pork Steak 1 1/4 inch Fresh Pork Steak Country Style Ribs (6/package) Country Style Ribs (8/package) 3 lbs./ 4lbs. Seasoned Shoulder Rst 4 lbs./ 5lbs. Seasoned Shoulder Rst 5 lbs./ 6lbs. Seasoned Shoulder Rst 2 lbs./ 3lbs. Fresh Pork Roast 3 lbs./ 4lbs. Fresh Pork Roast 4 lbs./ 5lbs. Fresh Pork Roast 5 lbs./ 6lbs. Fresh Pork Roast None, put into Sausage

How many Steaks per package? (if ordered) 2 3 4

Fresh Picnic Roast #2 (whole hog only) 2 lbs. / 3 lbs. 3 lbs. / 4 lbs. 4 lbs. / 5 lbs. 5 lbs. / 6 lbs. None, put into sausage

Sausage comes in three different spices: mild, medium or hot. If you do not want Sausage, you can choose to leave the seasoning out and have Ground Pork.

Sausage Mild Medium Hot Ground Pork, no seasoning

Sausage Patties, Links, or Bulk Sausage Patties (8/pkg) Sausage Links (1 lb. pkg) 1 lb. bulk sausage 2 lb. bulk sausage

Spare Ribs Leave whole Split down middle (2 skinny slabs) Cut in half None, put into sausage

Lard Yes, render lard No, I do not want the lard

Offals Liver / Heart / Tongue / Do Not Save Offals

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