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 halfSize (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 Thick1; 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.CasingPatties (20 lb. minimum)4 oz. links.Spare Ribs – Y or NHam Hocks – Y or N Pork cutting instructions