For Special Orders Please Call 814-342-7060

Decription of Product Order and Packing Weights:
Pork Rib and Loin Chop:
2/Pack, Approx. 16-20oz/Pack
Fresh Pork Belly: *Options available With Skin-On Or Of Except Cut Freshside*
Whole Belly- 14-18#
Half Belly (Most Popular)- 5# Slab Portions
Cut Freshside (Cut 1/8th"):1# Portions, 14-16 slices/Lb
Slides- Cut 1-1 1/2" or Size Specified
Smoked Bacon:
Slab- Cut To Weight Specified
Sliced(Cut to 1/8th"): 1# Portions, 14-16 Slices/Lb
Ends- Uncut Chunks 
Tips- Sliced Small And Perfect Pizza
Pork Tenderloin: Whole Or Cut Into Medallions
Ground Pork and Ground Sausage: 
Loose Overwrapped: 1#-4# 
Loose Vacuum Packed: 1#-10#
St. Louis Style Ribs: *Comes With Membrane Removed From Underside*
Whole Rack: Approx. 2#-2 1/2# 
Riblets: Cut At Approx. 2" 
Babyback Ribs:
Whole Rack: Approx. 2#-2 1/2#
 Heart, Kidney, Liver All $0.99/Lb
Bones And Other Micellaneous 
Fresh Femur Bones: Whole Or Cut Into 2-3 Pieces ($0.50/Bone)
Pig Feet: Whole Or Split/Quartered ($0.79/Lb)
Boneless Chops:
3/Pack Approx. 12-16oz

Fresh Sausage: *Linked*
Sweet and Hot Italian- 1# Is 3/Pack
Bratwurst: 1# Is 3/Pack
Breakfast Links- 1# Is 16ea 1oz Links

Pork Shoulder:
Bone-In Butt, Skin-On- 10-12#
Bone-In Butt Skinless- 7-10#
Boneless Butt- 5-7#
Picnic, Skin-On- 6-8#
Picnic, Skinless- 5-7#

Smoked Sausages: 
Balognas, Keilbasa, Andouille, Chorizo and Smoked Sausage- All Packed In 1# Rings
Smoked Chops:
2/Pack, Approx. 16-20oz/Pack
Ground Beef:
Loose Overwrapped: 1#-4# 
Loose Vacuum Packed: 1#-10#
Snack Sticks:
Regular, Spicy, And Jalapeno Cheese- Packed 1/2#/Pack
Country Bologna:
Sweet Bologna-Cut Into 12oz Portions
Pepper Crusted Munchetta- Cut Into 12oz Portions
Dry Aged Products:
Pepperoni, Salame, Hot Sopressata- Cut Into 8oz Portions
Dry Aged Andouille- 12-16oz Per Ring  
Ham (Bone-In and Boneless):
Whole Bone In Ham, Raw- 18-25#
Hickory Smoked Whole Bone-In Ham- 16-22#
Hickory smoked Butt End Ham- 8-12#
Hickory Smoked Shank End Ham- 8-12#
Hickory Smoked Whole Boneless Ham- 8-12#
Hickory smoked Boneless Half Ham- 4-6#
Hickory Smoked Semi-Boneless Ham- 16-18#

*Cuts May Very, Most Weights Are Estimated*
Fresh Cuts

The Hog is cut into the primal sectionsHams, Loins, Shoulders, Bellies, Hocks, Feet, and Spare Ribs

Ribs: Spareribs, spar off, St.Louis Style Babyback

Loin Cuts: Bone- In Whole Loin, Boneless Whole Loin, Bone-In Center- Cut, Boneless Center-Cut, Crown Roasts, Tenderloin, Rib End Roast, Bone-In, Sirloin End Roast Bone-In, Country Style Bone-In Ribs, Country Style Boneless Ribs

Shoulder:  Whole Pork Shoulder- Skin On, Pork Shoulder Picnic Cut- Skin On, Pork Shoulder Picnic Cut, Skinless, Boston Butt, Boneless Boston Butt

*Any of our fresh meat can be marinated in the following: Black Nugget, Sweet Bourbon, Burgundy Wine, Cajun, California Garlic and Butter, Dixie Garlic and Herb, Buffalo Wing Flavor, Italian, and Lemon Pepper.*

Fresh Sausages:Breakfast Sausage (Bulk, Patties, or Link),  Hot Italian (Bulk or Link), Sweet Italian (Bulk or Link), Maple Breakfast (Bulk, Patties, or Link), Bratwurst, Garlic Bratwurst, Cheddar Bratwurst.  * Add Peppers & Onions or Cheese to ANY Sausage *