Process Price
Slaughtering $34.00 per hog
Processing $0.57 per pound
Processing 1/2 hog $0.61 per pound
Curing Meat $0.65 per pound
Cure Bacon, Slice and Vacuum Package $1.28 per pound
Cure Boneless Ham, Slice and Vacuum Package $1.28 per pound
Grinding Meat $0.32 per pound
Side Pork Sliced $0.60 per pound
Seasoning $0.33 per pound
Tenderizing $4 per 1/2 hog
Patties 1/4 or 1/3# $0.52 per pound
Lard Rendering – 65% shrinkage $2.09 per pound
Home Butcher Curing Ham Wrap and Freeze $1.50 per pound
Home Butcher Bacon – Cure, Slice and Vacuum Package $1.80 per pound
Bacon and Cheddar Skinless Brats $2.40 per pound
Jalapeno Skinless Brats $1.35 per pound
Mushroom and Swiss Skinless Brats $1.95 per pound
Fresh Bratwurst $1.25 per pound
Fresh Links $1.25 per pound
Fresh Maple Links $1.25 per pound

 

 

 

 

 

 

 

 

 

 

Hog Processing Instructions

Pork Loin:

  • 2 loins for whole hog, 1 loin for ½ hog
  • Cut into chops – (specify thickness and quantity in package) Standard ¾”,  IA Chops 1 ¼”
  • Boneless chops – (specify thickness and quantity in package)
  • Smoked chops – (specify thickness and quantity in package) Standard 1”
  • Boneless Loin Roast – (specify roast size, 2-4 lbs.)
  • Tenderettes – Tenderized chops
  • Smoked and Cured Boneless Sliced Pork Loin – Fully Cooked, 1 lb. vacuum package
  • Grind with trimming

 

Hams:

  • 2 hams for whole hog, 1 ham for ½ hog – Each ham is approx. 15-20 lbs.
  • Smoked and Cured
    • Left whole, cut in ½, or 3-4 lb. roasts
    • Center cut – ½” ham steaks with roast off each end
    • Boneless sliced, shaved ham – 1 lb. vacuum package (only for smoked and cured ham)
  • Fresh
    • Roast – 3-4 lbs.
    • Center cut – ½” ham steaks with roast off each end
    • Tenderettes – Tenderized (only if ham is fresh and not smoked and cured)
  • Grind with trimming

 

Shoulder:

  • You can split ½ and ½ if processing whole hog
  • Roast – (specify size) Standard 3-4 lbs.
  • Pork Steak – (specify thickness and quantity in package) Standard ¾”
  • Grind with trimming

 

Bellies:

  • 2 bellies for whole hog, 1 for ½ hog
  • Bacon – smoked and cured – sliced, 1 lb. vacuum package
  • Sliced fresh as side pork
  • Grind with trimming – Not Recommended

 

Trimmings/Grinding:

  • Whole hog – 3 products, ½ hog – 2 products (*15 lb. minimum for each product)
  • Patties: (1/3 lb. = 6 /package, 1/4 lb. = 8 /package)
    • BBQ Seasoned
    • Bratwurst Seasoned
    • Ground Pork – no seasoning
  • Brats: (skinless, approx. 2 lb. vacuum sealed package)
    • Fresh (original)
    • Bacon and Cheddar
    • Mushroom and Swiss
    • Jalapeno
  • Sausage
    • Ground Breakfast Sausage – 1 or 1 ½ lb. package
    • Ground Italian Sausage – 1 or 1 ½ lb. package
    • Fresh Links – breakfast sausage seasoning
    • Fresh Maple Links – breakfast sausage seasoning with maple flavor
    • Breakfast Sausage Patties – 8/package
  • Spare Ribs will automatically be included in your order.