Description

WHOLE PORK — 180 lbs Hanging Weight
Estimated take-home weight: ~115–125 lbs (about 65–70%)

CHOPS & STEAKS

* Pork Chops (loin/rib): 40–50 chops (25–30 lbs)
* Pork Steaks (shoulder): 10–14 (12–16 lbs)

ROASTS

* Pork Shoulder (Boston Butt): 2 (16–20 lbs total)
* Picnic Shoulder: 2 (12–16 lbs total)
* Pork Loin Roasts: 2 (10–14 lbs total)

BACON & BELLY

* Pork Belly (for bacon): 12–16 lbs

HAM

* Fresh Hams: 2 (30–40 lbs total)
(Can be cured/smoked into ham upon request)

GROUND PORK & SAUSAGE

* Ground Pork / Sausage: 25–35 lbs

OTHER CUTS

* Spare Ribs: 4 racks (10–14 lbs)
* Baby Back Ribs: 2 racks (4–6 lbs)
* Tenderloin: 2 (2–3 lbs total)
* Stew Meat / Cubed Pork: 8–12 lbs

FAT & BONES (Optional)

* Pork Fat (lard): 10–20 lbs
* Soup Bones: 10–15 lbs

ORGANS & PARTS (Included with Whole Pork)

* Liver: 3–5 lbs
* Heart: 1–2 lbs
* Kidneys: 1–2 lbs
* Head: 1 whole (optional)
* Trotters (feet): 4 pieces
* Tail: 1