A cut sheet tells your butcher how you want you animal prepared. This sheet lists the options available for pork. Please fill out each option, and if you have any questions don’t hesitate to contact us: (208) 820-4060.

When butchering, meat needs to be trimmed. All trim goes into the grind bin, unless it is excess fat that is not required to meet the fat content selected for your ground meat/sausage.

The cut sheet will let you select weights for particular cuts. Guessing a weight before it is cut can be challenging, but we do our best to get as close as we can. We aren’t going to waste an expensive cut to give you an exact weight.

Fresh Bone-in Ham. Would you like to learn how to cure your own ham? This is the option for you. We will empower you to do it yourself. The ham will come with cure pink salt to properly and a simple to understand, one page set of instructions. It takes just over a week and you will need room in a refrigerator or the outside temps need to be between 33-40 F at all times. Here are the instructions for curing your own ham, so you can read them before making this choice: Ham Curing Instructions

Cured Bone-in Ham. Don’t have the space to cure your own? Select this option and we will cure it for you. The process takes 10 days from the butchery date and is an additional $1/lb. There are two more options with Cured Bone-in Ham that are 6-8 lb hams. A ham for the 100 lb hanging half can be as much as 18-22 pounds. This options lets me cut it in half and either cube or grind the other half.

Cubed lean meat. I personally do not like ham, so this and the following option are what I do with my pig. Cubed lean meat can be used for any number of things such as stews and soups, but my favorites are Carnitas and Chili Verde.

Ground Meat. Don’t like dealing with ham or lean meat, then into the ground meat bin it goes.

Remember, cured is not cooked.

The Loin is the top of the ribs which is used for baby back ribs, but the ribs don’t take up the whole area. Nearly half of it is boneless. All of this meat is lean and tender. Your options include:

Bone-in Chops and Loin Roasts. This is my choice as I love the flavor a bone-in chop has over a boneless one.

Baby Back Ribs and Whole Loin. We remove the ribs and send you home with a whole loin cut in half (about two 18″ pieces on a normal hog).

Baby Back Ribs, Boneless Chops and Loin Roasts.

Bone-in Chop and Boneless Chops. Love chops (and why wouldn’t you)? We can cut the whole loin into chops.

Baby Back Ribs, Boneless Chops and Ground Meat. The area that is normally made into loin roast is ground in this option.

Bone-in Chops and Ground Meat.

All Ground Meat. This is the answer to anything you don’t know what to do with. Ground meat goes with everything, it all depends on how you season it.

The most famous park of the pig, the pork belly. It has so many delicious uses, but it is predominantly seen as bacon. If you are looking for bacon, we again offer to aid you in curing it yourself. If you don’t want to cure your own, we are happy to do it for you. It is $1.50/lb to cure bacon. If you do not want bacon or belly, you can select ground meat.

Just like the ham if you want to cure your bacon yourself, we will provide you with the cure salt and instructions. Here are the instructions: Bacon Cure Instructions

The belly is where the spareribs come from. Spareribs are always included.

Spareribs are always included. Here is the thing, spareribs stink as thin ribs (my opinion), but sometimes the pork doesn’t have much belly (bacon) thickness in the sparerib area. I personally love bacon more than a single set of spares and will sacrifice the spares for better bacon. We are not all the same, so I will let you chose which to sacrifice. Keep in mind, this will only be used of the belly thickness demands it. If you don’t want Spareribs at all, you will have to tell us in the comments.

This includes all the trim from the processing and anything you picked above as the Ground Meat. There is fat trim as well and we will add or exclude it from the ground to do our best to give you the fat level you are looking for. Note though that we do NOT remove intermuscular fat, so if your pig has a ton of it and you want lean ground it will not be possible. The best we can do is not add more fat from the trim. The opposite is true as well. If we get a young pig and you want heavy fat we can’t make fat out of air, so we will make it as fatty as your pig allows.

Please keep in mind, there isn’t a way to measure the fat level, it is all by eye and experience. All percentages below are estimates.

Many people have asked for more variety in their sausage flavors. I only apply one flavor per half pig, which means you usually receive either all a single flavor, all plain or some combo of the two.

I’ve done a bit of research into whether the flavor is improved by pre-seasoning the meat (meaning having me do it for you) and because it is ground, flavored and then immediately frozen, there is no time for the meat to gain a benefit from pre seasoning.

So here is the new and cost saving offer. I will sell you the seasoning mixes in any flavor you want for less than it costs for me to do it for you. The packs will be enough to season 10 pounds of ground pork each. You can select your favorite flavor(s) and the quantity of each pack. This way if you feel like Italian Sausage you get a pack of ground out and add the seasoning, need some Maple Breakfast today then do the same! Convenient and flexible.

If you want to use this option it is listed below in the “Sausage Seasoning” section.

Sausage that we season for you

Would you like some of your ground meat flavored as sausage? We have a variety of flavors to chose from (limit one flavor per half pig). Most customers select a combination of plain ground meat and flavored sausage.

Note, a normal pig (100 lb. hanging half) with a recommended cut sheet with have about 24 pounds of ground meat.

Flavoring the ground meat is an additional $1/lb.

Please answer the three questions below telling us what percentage of your ground meat you want flavored as sausage (100% to flavor it all, 50% to flavor half, etc.), what flavor you want for your sausage, and what size of package for both the ground meat and sausage.

Note: If you have more than one half and don’t want to fill out multiple cut sheets, put any extra flavors in the note section at the end of the cut sheet.

In the box below enter each flavor package you would like to purchase followed by how many (i.e. Sage Breakfast x2, tells me you want two packages enough for 20 pounds). You select as many flavors as you like.

Each package is $8 dollars a $2 savings over having me flavor it for you.

Here are the flavors to chose from:
– Italian, this is Sweet Italian and if you want it spicy you add 3/4 tsp of red pepper flake from your pantry (or half that for half spicy)
– Sage Breakfast
– Maple Breakfast (This flavor is out of stock at the supplier and is left here for when it returns, please don’t pick it)

Offal is not awful. It has many tasty uses. The heart and liver are also higher in iron and other nutrients than the meat from the muscles. However, you do not have to take it home if you don’t want it.

Heart. If you have a half a pig, you get a half of the heart. We can add it to the ground meat. It is a tough muscle, so we recommend adding it to the grind – you won’t even know it’s there.

Liver. We can add it to the ground meat. When added to the grind it will make the UNCOOKED ground meat have dark spots (chunks of liver) in it. Once cooked, your kids will never know it’s there.

Fat. There are two types of fat we can package for you:
1) Leaf Lard – render this in your slow cooker to make lard (great for cooking and baking)
2) Back Fat – this is the trim of the loin area. It is commonly used by hunters to grind in with the venison and by sausage makers to control the fat content of their product.

Soup Bones (dependent on your selections above). The soup bones are the leg bones, so if you pick a full ham and a picnic roast there will not be any bones. If you down size your ham and turn the shoulder into the recommended sausage, then you will have part of the rear leg and the whole front one. Soup bones are great for making pork bone broth.

If this form didn’t allow you enough configuration of the options, you can type your own here. If you put something here that doesn’t exist on the form we will most likely call you. If we can accommodate your request there may be additional fees. We are an artisanal butchery so there are some things we just can’t do because of a lack of industrial equipment.

If you are getting a whole pig or more and submitting multiple cut sheets, this is where you tell us what this sheet applies to.

Limits: We do not scald a scrap, so there is NO skin-on option.
If you want options of offal that aren’t in the Offal list, it will be ignored as we don’t offer it.