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Nicly Acres Mangalitsa Pork Order Form - Whole/Half Hog
MANGALITSA PORK AVAILABLE FEBRUARY 2025
DEADLINE FOR WHOLE/HALF HOG ORDER IS JANUARY 15, 2025

Please complete and submit the order form and we will contact you via your preferred method to verify your order and once products are available for delivery or pickup.

Whole hog $200 nonrefundable deposit/Half hog $100 nonrefundable deposit.  Your order will be placed at time of deposit receipt.

Your order can be paid at time of pick-up or delivery via cash, Venmo OR Apple Pay

Reach out with questions - call, text or email
Niclyacres@gmail.com
Nichole: 651-775-1047
Emily: 651-968-6495
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Mangalitsa Pork
Available February 2025
Stock is limited and orders are taken on a first come first serve basis.  
You will be informed via your preferred method of contact to verify your order and once product is ready for pickup or delivery
Whole Hog
$4.00 per pound hanging weight plus processing fees
Average hanging weight of a whole hog 150-200 pounds
$200 nonrefundable deposit
Half Hog
$4.25 per pound hanging weight plus processing fees
Average hanging weight of a whole hog 150-200 pounds
$100 nonrefundable deposit
Pork Chops
Most commonly cut 3/4" thick and packaged 2-4 chops per package.  Depending on the size of the hog, the loin will often be around 10-12 pounds in size.
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Thickness of Chops
Most commonly cut 3/4" thick and packaged 2-4 chops per package.  Depending on the size of the hog, the loin will often be around 10-12 pounds in size.
Number of chops per package
Most commonly cut 3/4" thick and packaged 2-4 chops per package.  Depending on the size of the hog, the loin will often be around 10-12 pounds in size.
Front Shoulder
The front shoulder section of the hog will weigh approximately 10-12 pounds per 1/2 hog.  It can be cut into pork roasts or pork steaks or a little of each
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Pork Roast Size
The front shoulder section of the hog will weigh approximately 10-12 pounds per 1/2 hog.  It can be cut into pork roasts or pork steaks or a little of each
Thickness of Pork Steaks 
The front shoulder section of the hog will weigh approximately 10-12 pounds per 1/2 hog.  It can be cut into pork roasts or pork steaks or a little of each
Number of Pork Steaks per Package
The front shoulder section of the hog will weigh approximately 10-12 pounds per 1/2 hog.  It can be cut into pork roasts or pork steaks or a little of each
Ham
The ham section is the back leg of the hog.  It normally weighs approximately 20 pounds.  A whole hog has 2 hams, 1/2 hog will only have 1. If you are getting a whole hog you have the option of curing 1 ham and leaving one fresh.  We cannot cure portions of hams, they are left whole.  Cured and smoked hams can be left whole or cut into roasts and/or steaks.  Fresh ham can be cut into roasts or steaks.
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Ham Roast Size
Hams can be left whole or cut into steaks and/or roasts
Ham Steak Thickness
Ham steaks are larger than pork steaks.  They will often be 12" in diameter, we suggest 1/2 or 1 steak per package. 
Number of Ham Steaks per Package
Ham steaks are larger than pork steaks.  They will often be 12" in diameter, we suggest 1/2 or 1 steak per package. 
Hocks
Pork hocks are the lower section of each leg. We can cure and smoke them. They are wonderful to use in soups or beans instead of ham or bacon. We can leave them fresh or trim the meat off the bone and use in the sausage of your preference. 
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Ribs 
Spare ribs are the typical rib section; lots of small bones with a little meat in between.  Country style ribs are cut closer to the shoulder and come in sections of approximately 6-8" long and 2" square and have more meat and less bone.   
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Belly
The belly of the hog will weigh approximately 10-12 pounds per 1/2 hog.  Whole bellies are cured and smoked whole for bacon.  If you are purchasing 1/2 hog you must pick bacon OR side pork.  If you are purchasing a whole hog, you may choose bacon AND side pork because you will be getting 2 bellies.  
Bacon Slicing 
Sausage Options
All the meat that is not used for other cuts will be trimmed from the bone and ground into sausage.  An average 1/2 hog will yield 10-12 pounds of trim meat, more if you decline some of the other cuts.  Additional charges will apply to the making of sausages other than plain ground pork or bulk trim.

MAXIMUM OF THREE SELECTIONS ALLOWED
Lard
Liver
Heart
Tongue
Additional notes we should be aware of
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