Pork cutting form
Thanks for choosing us for you meat processing needs! We're committed to exceeding your expectations, every time. We guarantee you'll get your meat back.

If you have any questions about your order, feel free to call us at 715-532-5063.
Sign in to Google to save your progress. Learn more
Owner of animal *
Customer's name *
This name will appear on the packaged products.
Customer's phone number *
Please give two numbers if possible.
Second phone number *
Customer's email:
Half or whole *
Processing instructions
For pork, we can process each kind of meat (hocks, belly, hams, etc) fresh or smoked and seasoned. We can also simply process it as ground meat. Some definitions:

• Grind: We'll put these portions through our grinder, to be used as ground pork or processed into sausage.
•  Naturally smoked: No artificial preservatives or flavors. This uncured process will give you a different product than our traditional method.
•  Traditionally smoked: This curing process results in the traditional meat products you know and love.
•  Fresh: No smoking, curing, or seasoning. A great option if you want to do your own curing or smoking.

Please mark your preferences per each item below.
Bacon
Sliced and sealed in one-pound packages.
Clear selection
Hams
Naturally smoked hams have only salt, honey, and natural spices.  Traditional smoked hams are what most think of - a pink, cured ham. Please note that natural hams are a maximum of three to four pounds each.
Clear selection
Hams cut as:
We can cut each side differently. Choose no more than two cut methods.
Hocks
Clear selection
Fresh or smoked hocks?
If "grind" is selected above, do not select an option below.
Clear selection
Pork chops
Clear selection
Pork chops - pack size
The standard thickness for chops and steaks is 3/4 inches. If you would like a different thickness, please note that at the end of this form in additional comments.
Clear selection
Picnic shoulder
Clear selection
Boston shoulder
Clear selection
Shoulder steaks - pack size
If you selected steaks for your front, Boston, or picnic shoulder, please select a pack size below. The standard thickness for chops and steaks is 3/4 inches. If you would like a different thickness, please note that at the end of this form in additional comments.
Clear selection
Spare ribs
Clear selection
Lard (ground)
Clear selection
Liver (sliced)
Liver may not be available if it fails inspection.
Clear selection
Sausages
Select only one if half pig; up to two if full pig.
Natural seasonings
Check the box below if you want all your sausage to be made with only natural spices.
Any additional instructions or requests
Click the submit button below to send us your order!
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy