Pork Instructions

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