Pork instructions

WHAT YOU NEED TO KNOW WHEN CALLING IN YOUR PORK INSTRUCTIONS:

Any cuts of meat you do not want will go towards your sausage.

Pork Chops – Y or N If yes,

  • Thickness of chops (1/2” up to 1 ½”)
  • How many per package ( 2 or more)

Sirloin Roast – Y or N If no,

  • Sliced to Loin Chops or Sausage. If Loin Chops,
  • How thick (1/2” up to 1 ½”)
  • How many per package ( 2 or more)

Hams – Y or N. If yes,

  • Cured and Smoked or Fresh.
  • Whole or half
  • Size (2 – 3 pounds or 3 – 4 pounds)

Center Cut Ham Steaks If yes,

  • How thick (1/2” up to 1 ½”)
  • How many per package ( 1 or more)

Bacon – Y or N. If yes,

  • Cured and Smoked or Fresh Side.
  • Slicing – Thin, Medium, or Thick
  • 1; 1 1/2; or 2 lb. packages.

Shoulders – Y or N. If yes,

  • Roasts or Steaks or both.
  • Roast size (2 – 3 pounds or 3 – 4 pounds)
  • Steaks – How thick and how many per package on steaks.

Sausage (Which flavor)

  • German Country Style (liquid smoke and salt and pepper added)
  • Old Fashion (Red Peppers and Sage, Breakfast Style)
  • Ground Pork (No Seasoning Added)
    • Bulk – 1; 1 ½; or 2 lb. packages.
    • Casing
    • Patties (20 lb. minimum)
    • 4 oz. links.

Spare Ribs – Y or N

Ham Hocks – Y or N

Pork cutting instructions