Butchering Charge$30.00 for a Whole Hog
Processing : Cut, Wrap, Freeze
(This includes double wrapping)
(To make cutlets or run any steaks through the cuber.)
$5.00 for a Whole Hog
Bacon$1.00/lb to cure, smoke, slice and package
Pepper Bacon$1.50/lb to cure, pepper, smoke, slice and package
Maple Cured Bacon$1.00/lb
Cured Ham, Hocks and Loin$.45/lb to cure, smoke, slice hams, hocks &/or smoked pork chops
Cure boneless shaved ham$1.00/lb to debone, cure, smoke & shave boneless ham
Canadian Bacon
(If you pick Canadian bacon you lose pork chops.)
$1.00/lb made out of boneless pork loin
Seasoning Sausage
(The price is the same for mild, average or hot.)
$.30/lb to season and package
Cajun Breakfast Sausage$.50/lb to season and package
Italian Sausage$.75/lb to season, stuff and package
Link Sausage
(Approx. 2-oz. links)
$.75/lb (Approx. 2-oz. links)
Maple Link Sausage$.75/lb
Italian Link Sausage
(Stuffed in bratwurst sized casing.)
$1.00/lb to season, stuff and package
Jalapeno Cheddar Brats$1.75/lb
Reuben Brats
(Brats with sauerkraut and cheddar cheese.)
Bacon Cheddar Brats
(Brats with bacon and cheddar cheese.)
Chili Cheese Brats$2.00/lb
Spicy Bratwurst$1.35/lb
Beer Brats
(We use Guinness stout in these brats. You'd better like beer if you order these!)
Pork Polish Sausage
(Cooked polish sausage made out of 100% pork.)