Pork Cutting Questionnaire

The hogs can be skinned OR scalded and scraped which is the traditional butchering method used in the fall for people who want to cure their own pork or want the pig for a pig roast. In the case of scalded, you must pick up a day after slaughter because the pork is not frozen.

NOTE This questionnaire is for skinned, cut, and frozen which is how most of our customers want their pork. Call me 540-592-3701 or email me (hollinfarms(at)gmail.com) if you want scalded and scraped.

Please cut and paste the following questionnaire with your answers and email to me. Note that the ribs are included automatically, and not listed here. Also any of these cuts can be ground into sausage.

Loin Area
The Loin area can be cut into either Pork Chops (indicate ½” or ¾” thick) or de boned into a whole or sliced Tenderloin. 

If you want Pork Chops, how thick and how many to a package?

If you want tenderloin, do you want it whole or sliced?  If sliced how many to a package?

Hams
The pigs are skinned and the hams are fresh pork.  Do you want them sliced into ham steaks (1/2”) or cut into 2 or 3 lb roasts? 

Do you want some of both?

Shoulder
Do you want the shoulders sliced or into 2 to 3 pound roasts?

Sides
The bacon is fresh and can be self-cured and smoked at home. However, this is usually not advisable in the warm months. Most people make it into sausage.

Do you want the sides sliced (fresh bacon) or left as a whole for curing at home or ground into sausage?

Miscellaneous
Do you want the jowl meat?  Separate or in sausage?

 Do you want any lard? The leaf lard near the kidneys is easily rendered and is prized for baking.

 Do you want any neck bones for soup or stock?

 Do you want liver, kidneys or heart?

Sausage Seasoned (1 pound packs)
Do you want mild seasoning or regular with sage or hot with sage (or no seasoning at all)?

 You also can make up your own seasoning and send to Gore’s.  But you need to do this before slaughter date. Pork does not dry age (hang) like beef, and the pork is cut and frozen the day after slaughter.