Pork Cutting Instructions

Customer Information

Full Name

Phone Number

Street Address

City

State

Producer Information

Producer's Name (If Applicable)

Lot Number (If Known)

I am submitting cutting instructions for a:

Hams

Please note that this specific instruction may not be needed if you are submitting instructions for a quarter or half of a hog if your quarter or half does not contain this cut.

What would you like to do with the first ham?

This is for the first ham. If you are having a whole hog processed, see below for second ham. If hams are sliced, smoked hams are cut 1/4" thick and fresh hams are cut 1/2" thick.

Would you like this ham smoked?

Our smokehouse procedure will add at least one week to your processing time.

What would you like to do with the other ham?

If hams are sliced, smoked hams are cut 1/4" thick and fresh hams are cut 1/2" thick.

Would you like this ham smoked?

Our smokehouse procedure will add at least one week to your processing time.

Shoulder

Please note that this specific instruction may not be needed if you are submitting instructions for a quarter or half of a hog if your quarter or half does not contain this cut.

What would you like done with the first shoulder?

If you selected Steaks above, how many per pack?

If you require a different amount per package, please call us. But remember, two packages of 2 per pack can be opened to equal four steaks.

What would you like done with the other shoulder?

If you selected Steaks above, how many per pack?

If you require a different amount per package, please call us. But remember, two packages of 2 per pack can be opened to equal four steaks.

Chops

How thick would you like your chops cut?

How many chops would you like in each package?

Remember, two packages of four can be opened to equal eight total chops.

Would you like your pork chops smoked?

Our smokehouse procedure will add at least one week to your processing time.

Sides / Belly

What would you like to do with the side/belly?

Would you like your side/belly smoked for bacon?

Our smokehouse procedure will add at least one week to your processing time.

Sausage

How would you like your sausage processed?

All sausage is seasoned with a mild sausage blend. If you require hot/spicy seasonings, please call us.

Additional Notes

Notes