Process Price
Slaughtering $41.00 per hog
Processing $0.71 per pound
Processing 1/2 hog $0.76 per pound
Curing Meat (Ham) $1.05 per pound
Curing Meat (Loin) $1.15 per pound
Curing Meat (Hocks) $1.20 per pound
Cure Bacon, Slice and Vacuum Package $1.68 per pound
Cure Cottage Bacon, Slice and Vacuum Package $1.68 per pound
Cure Boneless Ham, Slice and Vacuum Package $1.68 per pound
Grinding Meat $0.34 per pound
Side Pork Sliced $0.60 per pound
Breakfast Sausage Seasoning $0.60 per pound
Italian Sausage Seasoning $0.75 per pound
Tenderizing $8 per 1/2 hog
Patties 1/4# or 1/3# $0.82 per pound
BBQ Patties 1/4# or 1/3# $1.35 per pound
Brat Patties 1/3# $1.35 per pound
Bacon Cheddar Patties 1/3# $2.40 per pound
Breakfast Sausage Patties 1/4# $1.35 per pound
Lard Rendering – 65% shrinkage $3.49 per pound
Breakfast Sausage Links $1.85 per pound
Maple Breakfast Sausage Links $1.95 per pound
Bacon and Cheddar Skinless Brats $2.85 per pound
Jalapeno Skinless Brats $1.65 per pound
Mushroom and Swiss Skinless Brats $2.15 per pound
Philly Swiss Skinless Brats $2.15 per pound
Fresh Skinless Brats $1.60 per pound
Offal Disposal $12.00 (whole hog), $6.00 (1/2 hog)

Hog Processing Instructions

Pork Loin: (2 options for whole hog, 1 for ½ hog)

  • Cut into chops – (specify thickness and quantity in package) Standard 3/4”,  IA Chops 1 ¼”
  • Boneless chops – (specify thickness and quantity in package) Standard 1”
  • Smoked chops – (specify thickness and quantity in package) Standard 1”
  • Boneless Loin Roast – (specify roast size, 2-4 lbs.)
  • Tenderettes – Tenderized chops
  • Smoked Boneless Sliced Pork Loin – Fully Cooked, 1 lb. vacuum package.  (Lunch Meat)
  • Grind with trimming

Ham: (2 options for whole hog, 1 for ½ hog)

  • Smoked and Cured or Fresh
    • Left whole, cut in half, or 3-4 lb. roasts
    • Center cut – ½” ham steaks with roast off each end
    • Boneless sliced, shaved ham – 1 lb. vacuum package (SMOKED AND CURED ONLY) – Lunch Meat
    • Tenderettes – Tenderized (FRESH ONLY)
    • Grind with trimming

Shoulder: (2 options for whole hog, 1 for ½ hog)

  • Roast – (specify size) Standard 3-4 lbs.
  • Pork Steak – (specify thickness and quantity in package) Standard ¾”
  • Cottage Bacon- smoked and sliced, 1 lb. vacuum package
  • 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: (2 options for whole hog, 1 for ½ hog)

Patties: (1/3# = 6 /package, 1/4# = 8 /package)

  • BBQ Seasoned Patties (1/3# & 1/4#)
  • Bratwurst Seasoned Patties (1/3#) 
  • Bacon Cheddar Patties (1/3#)
  • Ground Pork Patties – no seasoning – (1/4# & 1/3#)
  • Breakfast Sausage Patties – (1/4#)
  • Skinless Fresh Brats (original)
  • Skinless Bacon and Cheddar Brats
  • Skinless Mushroom and Swiss Brats
  • Skinless Jalapeno Brats
  • Skinless Philly Swiss Brats
  • Ground Breakfast Sausage – 1 or 1 ½ lb. package
  • Ground Italian Sausage – 1 or 1 ½ lb. package
  • Breakfast Sausage Links
  • Breakfast Maple Links
  • Breakfast Sausage Patties – 8/package

Spare Ribs will automatically be included in your order.