This is my sixth year raising pigs for local pork. These pigs have spent their last six  months outside in pasture rooting in the earth and eating grass, weeds, flowers, blackberries, autumn olive, as well as non GMO pig feed. They moved to fresh paddocks every five to seven days. This means their diet is complete and diversified as well as very healthy. For you this means you are purchasing the healthiest pork possible. It also means you are participating in a local economy. The best news is this is the tastiest pork you have ever eaten. An unbeatable combo.
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Cutting instruction let the butcher know exactly how you want your pork cut and packaged.  Here is the location of cuts. The shoulder is often identified as the picnic or butte cut in the grocery store…so confusing.

​Cutting Instructions- Here is an example with meat expectations. Lots of other possibilities exist as you will notice if you request an exhaustive list.
 2 hams per pig- Expect about 28 pounds of meat.  1/2 inch ham steaks (first cut off each ham will give you larger looking steaks, mid-ham cut will give you smaller looking steaks) each steak packaged individually, 4-  5 pound ham roasts Hams may be cured and smoked
2 pork loins per pig- Expect about 23 pounds of meat.  Pork chops- 3/4 inch thick, packaged 4 to a package, tenderloins - roast, baby back ribs. 
Fresh side bacon–Expect about 23 pounds of meat . Cured and smoked, sliced average thickness, 1 # packages. 
Spareribs– Expect 6 pounds of spareribs, packaged a pound per package. These aren't really processed further.
Boston butt– Expect about  nine pounds of meat. These cuts actually come from the pig’s shoulder, not butt.   One side -pork steaks, 1/2 inch thick, 2 steaks per package,  one side fresh roasts -2 lb size. 
Backfat– Expect 5-8 pounds. Can be saved and can be processed into lard. If you don't want the fat I will be happy to take it rather than let it goto waste.
Jowl– Expect about 3 pounds of meat. Cured and smoked, sliced into 1 pound package. Expect about 3 pounds of meat from the jowl.
Hocks-Max four hocks.  Cured and smoked to use as seasonings
Trim– Expect about 10 pounds. After the pig is processed and all of the cuts are taken off of the carcass, there will usually be meat that can be trimmed away from the bones.  Trim is used to make ground pork . Any other cut can be processed as ground pork too.

Click here for a comprehensive cutting sheet.
​We will help you make these decisions so that you will get exactly what you want.