PORK PRICING GUIDE

CUTTING

Slaughter Fee/Sow------------------------------------------------------------$115/$165whole

Cut & Wrap-----------------------------------------------------------------------------$1.35/lb

Bone Out--------------------------------------------------------------------------------$1.45/lb

Pigs For Sale (Whole and Half pigs)------------------------------------------------TBD

CURING

All Cured Meats--------------------------------------------------------------------------$1.75/lb

This includes bacons, hams, etc. We will calculate your curing weight based on "green weight", which means we weigh your meat to calculate the price, before it is pumped.

FRESH SAUSAGE

Breakfast and Italian Fresh Sausage (BULK)---------------------------------------$1.50/lb

All Other Fresh Sausage Flavors (BULK)--------------------------------------------$1.75/lb

Fresh Links-------------------------------------------------------------------------------$2.75/lb

Added Maple ----------------------------------------------------------------------------$0.50/lb

*Note: There is a 25lb minimum on fresh link orders.

SMOKED SAUSAGE

Log Size (All Flavors)------------------------------------------------------------------$3.50/lb

Dog Size (All Flavors)------------------------------------------------------------------$4.00/lb

Stick Size (All Flavors)-----------------------------------------------------------------$5.50/lb

Added Cheese----------------------------------------------------------------------------$1.25/lb

Added Jalapeño Peppers---------------------------------------------------------------$0.75/lb

*Note: All smoked sausage has a 25lb minimum.

MISC. CHARGES

1 Per Wrap Fee----------------------------------------------------------------------$25.00/half