Hog Processing Hog Processing Name(Required) First Last Phone(Required)Email(Required) Ranch Name Number of Pigs Drop Off Date(Required) MM slash DD slash YYYY Whole or HalfWholeHalfSteak Thickness3/4" (Butcher Standard)1"Steak Per Package12Ham Fresh Ham Smoked Ham Smoked Ham Steak Fresh Ham Steak BaconRegularThickWhole BellyGrind into SausageBelly Cured & Smoked Bacon Fresh Side Ham Hocks Smoked LoinBone In ChopsBoneless ChopsBone In RoastBoneless RoastSpare RibsYesGrind or SausageCountry Style RibsYesGrind or SausageShoulderRoastSteaksGrindNeck RoastYesNoOffal Liver Head Fat Heart Bones None Sausage Packages (choose 2) Ground Pork Breakfast Sausage Breakfast Links (minimum 25#) Hot Italian Sausage Italian Sausage Chorizo Bratwurst (minimum 25#) Additional Comments
