Cutting Instructions Pig cutting instructions pig Whole or Half Hog If you have questions or special instructions, call us: Cell: 720-621-3929 | Office: 303-256-5804. You can also place your cutting order over the phone! First(Required)last(Required)Phone(Required)Address (optional) Street Address City State / Province / Region ZIP / Postal Code Producers Name (Farmer)First(Required)last(Required)Are these instructions for a whole or half hog?(Required)Cry-Vac (sealed in plastic) all meat vacuum sealedPork Hocks(Required)Spare Ribs(Required)Shoulder(Required)Ham(Required)Slice into roastYesNoBacon(Required)fresh side porkYesNoCured and smoked (add $0.75 per lb)(Required)Loin(Required)Pork chops per kg Bacon Fresh side pork Lard Mark Organ Meats to be saved Bacon should be Cured and SmokedYesNoHow Many Pork Chops in a package (Default is 2 chops per package)234MoreMorePork chops thicknessTrim (Sausage Items) (Select no more than 1 items for a half hog and 3 items for a whole hog) Seasoned sausage Pork burgers (add $1.50 per lb10 lb minimum) Bratwurst Skinless sausage link Seasoned sausage add $2.25 per pound Fresh ground pork standard cut.(Required)Write in for sausage (add for spices or cheese)(Required)We are always willing to try new things with sausagesGrandpa's old recipe???(Required)Your recipe??(Required)This field is hidden when viewing the formProduct Name(Required) Kill fees and processing fess $95.00per head Processing Fees $1.25 per pound hanging weight Kill fee: $100 Per head Processing fee: $1.50 per # Storage Fees If meat isn’t picked up within 10 days of notification, a $10 per day fee applies. If pig pigs hang 3 days any added hang time $10 per day. We will work with you to get there!!! That's the fun of this..Comments/ questions / additional notesSignaturePrice Disclaimer Prices may change due to supply costs check the website or call for the latest rates. CAPTCHA
