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A Standard Cutting Order

  • 3/4″ Pork Chops - 2,4,6 per Package depending on the size of your family. You could also cut your chops 1/2″ if you want a thinner chop or 1″ if you like a thicker chop.
  • 3/4″ Pork Steaks - 2pp if you take the steaks it will take away your Shoulder Roast.
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Pork Roasts

  • 4-Shoulder Roast - 2 less roast if you take your pork steaks
  • 4-Picnic Roast - (2 of each on a half of pig with a half of pig you would need to choose between pork steak or pork roast)
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Hams

  • Ham can be left as a fresh ham
  • Ham Roast 2-3#,
  • Whole
  • Half with ham slices
  • 3# or 4-5#
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Cured and Smoked

  • After the ham is cured and smoked it can be cut
  • In half with 1/2″ slices out of the center 24 slices
  • Whole
  • In Half
  • Cut as ham roast of any size
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Bacon

  • Cured and Smoked
  • On a whole pig you can split the sausage between 2 or 3 choices
  • Sliced Thick, Medium or Thin
  • On a half pig you can split the sausage between 2 choices
Spare ribs are included with the pig if you would like fresh or smoked hocks please make sure to ask these questions when you place your cutting order.
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Pork Cut Order

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