Pig Processing includes cut, double wrap and grind.
Ground Pork or Sausage Stuffed into 1, 1.5 or 2lb. poly-bags.
All of our curing and smoking is done on premises. We use hickory hard wood and slow roast to perfection. Generally we would recommend that you get Hams & Bacons smoked but additional options are available.
Slaughter Fee $35
Processing Fee $.69/lb based on hanging weight
Curing/Smoking Fee $.69/lb
Breakfast, Italian or German $1.00 Bulk (Link Sausage Add $1.50 lb)
Bratwurst $2.50 lb