Shoulder - For whole pigs: each shoulder can be cut the same, or they can be cut differently
1. Roasts, or
    a. What size?        
        3-4 pounds
        2-3 pounds
        1-2 pounds
      
2. Ground into sausage
   a. hot, or
   b. mild
 
3. Ground pork (unseasoned)
         
4. Cubed pork

Chops
1. How thick?
2. How many per package?

Ribs
1. Leave as whole slabs (about 15” long)     
2. Cut each side into two, smaller slabs and package them individually

Hams - For whole pig: each ham can be cut the same, or they can be cut differently

1. Roasts, or
    a. One BIG ham roast, 15# plus, good for BBQ      
    b. 4-5 pounds
    c. 3-4 pounds
    d. 2-3 pounds
    e. 1-2 pounds
 2.Ground into sausage
    a. hot, or
    b. mild
3. Ground pork (unseasoned)
4. Cubed ham

Side - For whole pig: each side can be cut the same, or they can be cut differently
  1. Sliced into bacon - NOT cured
                                                                    _______ pound packages
  2. Sliced into bacon - CURED
  3. Ground into sausage - will increase the fat content of the sausage

Trimmings -
  1. Sausage - $.10/lb charge for seasoning
          a. hot
          b. mild

Neckbones - Keep
  1. Yes - _____________ pound packages
  2. No
         
Organs
1. Yes, I want the organ meats (heart, liver, kidney and spleen), or
2. No thanks, I do not want them. (You do not receive any kind of discount and it will not affect the processing fee.)

All ground pork is in 1 pound packages
All cubed pork is in any number of pound packages