PRODUCT CATEGORIES
Decription of Product Order and Packing Weights: |
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| Pork Rib and Loin Chop: | |||
| 2/Pack, Approx. 16-20oz/Pack | |||
| Fresh Pork Belly: *Options available With Skin-On Or Of Except Cut Freshside* | |||
| Whole Belly- 14-18# | |||
| Half Belly (Most Popular)- 5# Slab Portions | |||
| Cut Freshside (Cut 1/8th"):1# Portions, 14-16 slices/Lb | |||
| Slides- Cut 1-1 1/2" or Size Specified | |||
| Smoked Bacon: | |||
| Slab- Cut To Weight Specified | |||
| Sliced(Cut to 1/8th"): 1# Portions, 14-16 Slices/Lb | |||
| Ends- Uncut Chunks | |||
| Tips- Sliced Small And Perfect Pizza | |||
| Pork Tenderloin: Whole Or Cut Into Medallions | |||
| Ground Pork and Ground Sausage: | |||
| Loose Overwrapped: 1#-4# | |||
| Loose Vacuum Packed: 1#-10# | |||
| St. Louis Style Ribs: *Comes With Membrane Removed From Underside* | |||
| Whole Rack: Approx. 2#-2 1/2# | |||
| Riblets: Cut At Approx. 2" | |||
| Babyback Ribs: | |||
| Whole Rack: Approx. 2#-2 1/2# | |||
| Organs: | |||
| Heart, Kidney, Liver All $0.99/Lb | |||
| Bones And Other Micellaneous | |||
| Fresh Femur Bones: Whole Or Cut Into 2-3 Pieces ($0.50/Bone) | |||
| Pig Feet: Whole Or Split/Quartered ($0.79/Lb) | |||
| Boneless Chops: | |||
| 3/Pack Approx. 12-16oz | |||
| Fresh Sausage: *Linked* | |||
| Sweet and Hot Italian- 1# Is 3/Pack | |||
| Bratwurst: 1# Is 3/Pack | |||
| Breakfast Links- 1# Is 16ea 1oz Links | |||
| Pork Shoulder: |
| Bone-In Butt, Skin-On- 10-12# |
| Bone-In Butt Skinless- 7-10# |
| Boneless Butt- 5-7# |
| Picnic, Skin-On- 6-8# |
| Picnic, Skinless- 5-7# |
| Smoked Sausages: | ||||
| Balognas, Keilbasa, Andouille, Chorizo and Smoked Sausage- All Packed In 1# Rings | ||||
| Smoked Chops: | ||||
| 2/Pack, Approx. 16-20oz/Pack | ||||
| Ground Beef: | ||||
| Loose Overwrapped: 1#-4# | ||||
| Loose Vacuum Packed: 1#-10# | ||||
| Snack Sticks: | ||||
| Regular, Spicy, And Jalapeno Cheese- Packed 1/2#/Pack | ||||
| Country Bologna: | ||||
| Sweet Bologna-Cut Into 12oz Portions | ||||
| Pepper Crusted Munchetta- Cut Into 12oz Portions | ||||
| Dry Aged Products: | ||||
| Pepperoni, Salame, Hot Sopressata- Cut Into 8oz Portions | ||||
| Dry Aged Andouille- 12-16oz Per Ring | ||||
| Ham (Bone-In and Boneless): | ||||
| Whole Bone In Ham, Raw- 18-25# | ||||
| Hickory Smoked Whole Bone-In Ham- 16-22# | ||||
| Hickory smoked Butt End Ham- 8-12# | ||||
| Hickory Smoked Shank End Ham- 8-12# | ||||
| Hickory Smoked Whole Boneless Ham- 8-12# | ||||
| Hickory smoked Boneless Half Ham- 4-6# | ||||
| Hickory Smoked Semi-Boneless Ham- 16-18# | ||||
*Cuts May Very, Most Weights Are Estimated* |
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The Hog is cut into the primal sections: Hams, Loins, Shoulders, Bellies, Hocks, Feet, and Spare Ribs
Ribs: Spareribs, spar off, St.Louis Style Babyback
Loin Cuts: Bone- In Whole Loin, Boneless Whole Loin, Bone-In Center- Cut, Boneless Center-Cut, Crown Roasts, Tenderloin, Rib End Roast, Bone-In, Sirloin End Roast Bone-In, Country Style Bone-In Ribs, Country Style Boneless Ribs
Shoulder: Whole Pork Shoulder- Skin On, Pork Shoulder Picnic Cut- Skin On, Pork Shoulder Picnic Cut, Skinless, Boston Butt, Boneless Boston Butt
*Any of our fresh meat can be marinated in the following: Black Nugget, Sweet Bourbon, Burgundy Wine, Cajun, California Garlic and Butter, Dixie Garlic and Herb, Buffalo Wing Flavor, Italian, and Lemon Pepper.*
Fresh Sausages:Breakfast Sausage (Bulk, Patties, or Link), Hot Italian (Bulk or Link), Sweet Italian (Bulk or Link), Maple Breakfast (Bulk, Patties, or Link), Bratwurst, Garlic Bratwurst, Cheddar Bratwurst. * Add Peppers & Onions or Cheese to ANY Sausage *