Beef & Pork sales - Eggs for sale - (605) 881-9969
1 WHOLE HOG
$
1
1 WHOLE HOG - $1lb live weight
You get 100% of all cuts made available to you.
Pork chops- Each side of the pig has between 15 and 30 chops, depending on whether you want them bone-in or boneless, thick or thin.
Ribs- Two racks is what you will recieve. You can specify whether you want the butcher to take the ribs off of the belly, which you can then use as soup bones, or whether you want the ribs cut into baby back or spare ribs.
Hams- You can get at least five or six smaller ham roasts or fresh hams from each back leg. These can be transformed into the salted, smoked hams we all grew up with and love!
Shoulder roasts- Each side of a pig has a Boston butt and a picnic, which can be transformed into roasts, stew meat, or ground meat. Usually you will split each of these into two or three smaller roasts. There are some other cuts in there, too, like the coppa, the brisket, and “El Secreto,” a cut that’s become popular these days and is, essentially, a delicious flap of meat embedded within the Boston butt.
Pork Shoulder Steaks- One of the most underrated cuts of meat there is. They are very flavorful and rich with great marbling. Exellent cut to throw on the grill if you have them cut on the thicker side and give them some time!
Pork Loin Roast- The pork loin is the muscle that runs along the back between the back fat and the ribs. It is a lean cut of meat so it needs to be cooked low and slow to give the protein time to break down. This makes excellent sandwhiches!
Pork Tenderloin- A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone.
Blade Pork Steaks- It has a line of connective tissue down the middle, creating a tougher steak, best suited to a slow cooking or braising method to yield a tender result.
Boston Butt- Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig's front shoulder. It's a relatively inexpensive and forgiving hunk of meat that you'll most often see served as pulled pork.
Belly- There are two bellies on a whole pig, one on each side, because the pig’s belly is always split down the middle at the time of slaughter in order to remove its innards. You can ask the butcher to make bacon for you, or you can ask to receive the belly whole or cut into smaller pieces. That way, you can make your own bacon or pancetta.
Trotters- These are the pig’s feet. You’ll get four of them, if you want them. They make amazing stock because they’re full of gelatin.
Hocks- These are essentially the pig’s calves. You’ll get four of them. They’re great to brine and smoke and then use in soups, stews, and beans. You can also ask the butcher to turn the hocks into osso buco steaks or have them trimmed off and added to your ground pork.
Leaf lard- This is the kidney fat. If you render it, you can use it to make the most amazing pie crusts.
Lard- You can get all of the excess fat so you can render it into lard.
All organ meats, also called, Offal, are available as well upon request. Heart, Liver, Intestines, Kidneys and Skin.
We can also arrange dog bones as well.
