We are happy to work through your cut sheet with you if you have any questions. You can also watch a quick video!

 

Cut Options

Ground: plain, loose sausage, large links, or fingerlinks

Seasonings: sweet italian (regular), sweet italian (no sugar / no msg), hot italian, breakfast, cajun spice, pineapple teriyaki, maple, sassy BBQ, cheddarwurst, bratwurst, smoked jalapeno & cheddar, kielbasa, and/or apple fennel. Pick 2-3.

Loin:
Chops- can be cut to your preferred thickness, bone-in or boneless, frenched or double rib for stuffing, or smoked
OR
Bone-in or boneless roasts
OR
Crown Roast
OR
Whole Frenched Rack
OR
Canadian bacon (no pork chops, but can get tenderloin and baby back ribs with it)
OR
Combination of roasts and/or chops (choose bone-in or boneless)

Ham
Towards grind pile
OR
Halves, maple sugar cured and smoked (spiraled or uncut)
Whole, maple sugar cured and smoked (spiraled or uncut)
OR
Thick cut slices
OR
Combination Half hams + Slices
OR
Fresh leg roast (whole or 3-4lbs each)

Belly
Fresh slab
OR
Bacon- maple sugar cured and smoked
Circle one: thin sliced or thick sliced
Want the bacon ends? (yes or no)
OR
Combination: Fresh + cured and sliced bacon

Jowls
Grind pile
OR
Fresh
OR
Maple sugar cured and smoked (sliced or unsliced)

Ribs
Grind Pile
OR
Whole rack
OR
Half racks

Tenderloin
pulled OR left with chops

Hocks
Smoked
OR
Fresh
OR
Grind pile

Shoulder
Steaks (cut to your preference in thickness)
OR
Boston and Picnic roasts (bone-in or boneless)
OR
Whole shoulder
OR
Hillbilly Shoulder Bacon
OR
Combo (roasts and steaks)
OR
Towards grind pile

Back from butcher
bones: yes or no
lard: yes or no
tongue: yes or no
liver: yes or no
kidney: yes or no
heart: yes or no
shanks: yes or no