Grass Fed Beef and Pasture Rasied Pork

Standard Pork Package

150 Lbs of pork from one whole pig in the following cuts: 2 Boston Butts (Front Shounder Roast), 2 Sets of full Ribs, Collar Pork Steaks, Pork Chops, 2 uncured ham roast, 2 rump tip roast, 4 pork bellys (approximately 3 lbs each)

All remaining pork will be ground to make 12- 2 pound packages of ground pork (can be seasoned for breakfast sausage or Italian sausage)

*weights will vary by the size of pig you purchased, you will pay the up front cost of the pig plus a processing deposit, once the processing is completed the finial amount of meat will be weighted and difference will be settle up. You cost will be $x.xx pre pound that you take home.

Bacon Package

All the same cuts as the above in the Standard Cut Package except the pork bellys will be packaged in curing brine to turn into bacon. Once home you will place the packages into the refrigerator for 2 weeks then remove from package wash well and cook to an enteral temperature of 165 degrees, let cool and back in the fridge over night. Ready to slice the next day for the freshest flavorful bacon you have eaten.

Cost: Standard Cut plus $20.00

Breakfast Links Package

All of the same cuts as the above Strandard Cut Package but the ground pork will be seasoned and stuffed into breakfast links.

Cost: Standard Cut plus $2.00 per pound of Sausage Links