Hog Processing


Pork Cuts




Hog Processing Options

Hog Jowl:  Sliced, Chunked for beans, or Sausage

Shoulder/Boston Butt: Whole, Sliced (thickness based on personal preference (3/8" - ?) , Roast (size depends on how many packaged for), or Sausage 

Backbone & Tenderloin OR Pork Chops :
Tenderloin: Butterfly Sliced (3/8") or Boneless Chops, and Backbone
Pork Chops: Sliced for Frying (1/2"), Sliced for Grilling (3/4"), or Country Style Ribs can be cut from the blade end of the chops

Ham:  Whole, Sliced (thickness based on personal preference (3/8" - ?) , Roast (size depends on how many packaged for), Tenderized Pork Cutletts, Pork Shish Kabobs, or Sausage 

 

Ham Hocks: Chunked for Beans

Ribs& Bacon:
 Bacon on Ribs (Whole or Ribs in Slab)

Ribs: Cut in Slabs, Whole, or Sausage

Bacon:  Sliced, Chunked for Beans, Sausage

Optional:  Head, Feet, Lard, Lights (Lungs), Liver, and/or Heart

Sausage: No Seasoning, Southern Style Mild, Medium, Hot, Extra Hot, or Italian, or your own seasoning mixture
*Note: Extra charges applied for Sausage Patties 

  

 



To make an appointment call (931) 935-8180