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Pork Cutting Instructions
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Pork Cutting Instructions
Pork Cutting Instructions
Name
*
Name
First
First
Last
Last
Phone
Owner
Phone
Portion
*
Whole
Half
Organs
Heart
Liver
...
Tongue
Kidney
Others
Bones
Fat
Chop Size
1/2 inch
3/4 inch
1 inch
Roast Size
3-4 pounds
4-5 pounds
5-6 pounds
Loin
Fresh
Cured
Loin (cured or fresh)
Chops
Roast
Boneless Chops, Tenderloin and Back ribs
Boneless Roast, Tenderloin and Back ribs
How do you want it packed
Wrapped
Boxed
If wrapped: How many per pack?
If boxed: Size of box
5 lb boxes
10 lb boxes
Additional Notes for Loin
Butt
Cured
Fresh
Butt
Roast
Steak
Trim
Notes
Picnic
Cured
Fresh
Picnic
Roast
Trim
Notes
Picnic
Cured
Fresh
Leg (hind)
Whole
Cutlets
Trim
Ham Steaks Bone in
Ham steaks Boneless
Notes
Belly
Cured
Fresh
Belly
Whole
Sliced
Trim
Notes
Spare Ribs
Sweet & Sour Cut
Barbecue Cut
Whole
Trim
Pork Hocks
Cured
Fresh
Trim
Trim
Ground Pork
Sausage
Patties
Notes
Other Instructions
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Home
Whats in the Deli
Abattoir
Book Your Animals
Beef Cutting Instructions
Pork Cutting Instructions
Lamb Cutting Instructions
Wholesale Meats
Available Sides of Beef
Bulk Orders
Bulk Volume Cut
Bulk Sausage Order
Specialty Cut
About Us
Contact
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