Pork Processing

Processing Charges:

Kill Charge - $65

Processing on hanging weight - $0.85/lb

Cure charge - $8/item being cured

Patties, Diced Pork, Cutlets - $0.75/lb

Sausage Links/Brats - $1.50/lb

Sausage Seasoning - $0.25/lb

Packaging fee - $2.50/tray

Storage fees (after 4 weeks) - $50/week

First name

Last name

Email

Phone

Ham (Cured or fresh? Left whole, cut in 1/2, or sliced? If sliced, how thick? How many per pkg? Ham hocks?)

Shoulders (Cut into steaks or roasts? If steaks, how thick? How many per pkg? If roasts, what size? 3lbs is average.)

Bacon (Cured or left as fresh side?)

Pork Chops (How thick? How many per pkg?)

Sausage (Mild, medium or hot? 1lb or 2lb pkgs?)

Ground Pork

1lb pkgs

2lb pkgs