Pork Cutting Instructions

Name(Required)
Pork Size

Loin

(Usually cut into chops. Can also make roasts or Canadian bacon* in lieu of chops)

Shoulder

(Usually cut into roasts or make cottage bacon*)
Size of Roast

Leg

Select cured or fresh, then select cutting options below
Cured/Fresh
Leg Cuts

Belly & Ribs

Belly and Ribs

Sausage

Sausage
* Curing costs an extra $0.55 / lb ** Links & Patties cost an extra $0.30 / lb
(Please specify)