CHEF ~ BUYER ~ PRO

Please contact us for wholesale pricing for restaurants, grocers, CSA’s and other organizations

CUT SHEET EXAMPLES FOR

WHOLE AND HALF PIGS ARE BELOW

NOTE: $9/pound

LET US GUIDE YOU THROUGH A CUSTOM CUT SHEET FOR MAXIMUM SAVINGS AND VERSATILITY

The following are examples and estimates. It is important to remember that sausage links are typically made using the back leg ham(s), hocks and trim from all of the other cuts. Results may vary.

Our flat per-pound price is $9 of hanging weight. This includes transport, kill and dress. This does not include the processing (cutting and vacuum sealing or linking sausage or seasonings). These prices change often and vary depending upon the extent the animal if processed ( ie. packaged, sliced, sausage linking etc)

For example: A fully processed 200 pound hanging pig will have a base price of $1800 and a processing cost of $450.

For example: A 200 pound hanging pig cut into primal cuts ( 3-4 large sections) will have a base price of $1800 and will incur an additional cost around $75

dark pig dia.jpg — “Hands-down the best smoked pork shoulder I’ve ever made or had!”

— B.B ~ Naples, FL

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The Heisman

WHOLE HOG

8 Tomahawk Chops (cut double thickness with a single rib long bone

1 Whole or Partial Ham (Smoke or Cook for a Holiday dinner)

6 - 8 Boneless Pork Loin Chops 1.5”

2 Tenderloin

2 Secreto

2 Jowls (Smoke and Slice for Bacon or Chop for Soups and Greens)

2 Sides (Bellies for Smoking and Slicing into bacon or Pork Belly dishes)

2 Shoulders (Smoke one and Braise the second for Chili or slice into “Cottage Bacon”)

1 Whole Butt (Smoke for Pulled Pork)

1 Butt ( Cut into two sections great for small dinners)

25 Pounds of Ground Sausage (Flavored or Plain)

25 Pounds of Link Sausage (Choose from Chorizo, Cajun, Mild or Hot Italian or Bratwurst)

4 Trotters for stock

10 pounds of Leaf Lard

20 pounds of Fat Back ( pack into portions ) (Excellent for an easy dish such as Lardo)

15 pounds of Fat Trim ( excellent for rendering into a plain cooking fat or with fresh rosemary and garlic for a nutritious and divine spread on pumpernickel)

1 Heart, 1 Liver, 2 Kidneys, Bones, Ears & Skin (all very interesting and palatable or useful as pet food)

The Senator’s Box

HALF HOG

4 Tomahawk Chops with Double Rib Long Bones

3 Boneless Pork Loin Chops 1.5”

1 Tenderloin

1 Secreto

1 Jowl (Smoke and Slice for Bacon or Chop for Soups and Greens)

1 Sides (Cut into 3rds recommended. Bellies for Smoking and Slicing into bacon or oven confit Pork Belly dishes)

1 Shoulder (Cut into two sections great for small dinners) (Smoke one and Braise the second for Chili)

1 Whole Butt (Braise or Smoke for Pulled Pork)

1 Small Ham

6 Pounds plain ground sausage

2 Trotters for stock

5 pounds of Leaf Lard

10 pounds of Fat Back (skin on recommended) ( Excellent for an easy dish such as Lardo)

8 pounds of Fat Trim ( excellent for rendering into a plain cooking fat or with fresh rosemary and garlic for a nutritious and divine spread on pumpernickel)

1 Heart, 1 Liver, 1 Kidneys, Bones, Ear and Skin (all very interesting and palatable or useful as pet food)

The Piper

HALF HOG

1 Pork Loin (Boneless recommended cut into two portions)

3 Boneless Pork Loin Chops 1.5”

1 Rib Rack

1 Tenderloin

1 Secreto

1 Jowl (Smoke and slice for bacon or chop for soups and greens)

1 Sides (Bellies for Smoking and Slicing into bacon or oven confit Pork Belly dishes)

1 Shoulder (Cut into two sections great for small dinners) (Smoke one and braise the second for Chili)

1 Butt (Cut into 3 portions) (Smoke or braise for Pulled Pork)

25 pounds of plain ground sausage OR