Hog Cutting Instructions
Accurate instructions ensure your satisfaction
Cutting Instructions on a Whole or Half Hog
Due to cooler space pig processing is only available January – August 1.
You must have a carcass tag number and enter it at the top of the form before submitting the cut order form.
Every order will include a harvest fee and a processing fee. Harvest fee is divided proportionally among the customers sharing the carcass. Processing fee is based on the carcass weight and will be added by the shop, and will appear on your final invoice along with the weight of your meat.
Processing includes cut, double wrap, grind and freeze. Ground pork or sausage will be stuffed into 1lb poly-bags. All of our curing and smoking is done on premises. We use hard wood to smoke and slow roast to perfection.
