Pork Processing

Processing Options

If you are ordering a half hog from a farmer, you can place cutting instructions here.

If you are ordering a whole hog from a farmer, you can place cutting instructions here.

If you’re interested in ordering a hog from us and don’t have a farmer, please call us at 989-658-8185.

2026 Cost of Processing:

  • $0.85 per Pound of Hanging Weight
  • $75 Slaughter Fee (whole hog) or $37.50 (half of a hog)
  • $20 Disposal Fee (whole hog) or $10 (half of a hog)

*PRICES SUBJECT TO CHANGE*

Hams: On a whole hog, you get two hams. An entire ham on a hog can weigh between 12 and 25 pounds.  Options are to smoke the hams or leave them as is (called fresh).  The cutting options for hams are whole, half, thirds, quarters, ham steaks, or ham roasts.

Shoulders: Shoulders are where the pork steak and pork roasts come from. It can also be left whole or cut in half with the fat cap left on.  Another option would be Country Style Ribs.  Shoulders can also be smoked or left fresh.

Bacon: Each hog has two sides of bacon.  Bacon is smoked.  Our standard slicing would be considered thick cut.  We can also make Cajun bacon, which has a medium spicy flavor.

Side Pork: Side Pork is sliced like bacon but not smoked.

Spare Ribs: Each hog has two racks of ribs.  Ribs can be left whole or cut in the middle.  Most customers get them cut in the middle.

Pork Chops:  Pork chops can be bone-in or boneless.  Our standard size is 1/2 ” thick. Pork chops can be smoked for an extra charge.

Hocks:  Hocks can be smoked or fresh.  Smoked hocks are used for making bean soup or boiled dinner.  Another option is to have them put into sausage.

Neck bones: There is not much meat on the neck bones.  The majority of our customers have them boned off for sausage.

Lard: If you’d like to make lard, we will grind the fat for you.  You will still need to render it to make lard.

Head: Typically, we trim the meat off and discard the rest.  If you are making headcheese, let us know, and we will save the head for you.

Liver, Heart, and Tongue:   Yours if you want them, but this is usually disposed of.

Ground Pork: Ground pork is similar to ground beef.  It is plain without seasoning.  Unlike sausage, there is no extra charge for ground pork.

Sausage:  Sausage options are Ground pork (plain without seasoning), Maurer Fresh (bulk or in casing), Hot Italian bulk, and Mild Italian bulk. We also offer maple-flavored breakfast links.

The picture shows an example of a whole hog, but it can be customized to your liking!

2 Hams (not pictured)

2 Shoulders

2 Bellies (usually cut into bacon, not pictured)

2 Racks of Ribs

2 Loins (or be made into Pork Chops, about 25 chops per loin)

4 Hocks

Trim (sausage options, not pictured)