Ham Steak

Average Weight Per Pack 1lb

Ham steak is a thick, flavorful slice of ham that makes a quick and satisfying meal. It's a cut of pork from the ham, typically sliced from the hind leg. Because it is fresh, it hasn't been cured. It must be cooked safely. Keep it refrigerated, avoid cross-contamination with other foods, and cook it to an internal temperature of 145°F (63°C), followed by a 3-minute rest. It can be pan-seared, baked, grilled, or glazed with ingredients such as honey, brown sugar, mustard, or herbs.

Bone-In Pork Chop

Average Weight Per Pack 1lb

2 Pork Chope Per Pack

A bone-in pork chop is a flavorful cut of pork that includes part of the rib or loin bone. The bone helps retain moisture during cooking and can add richness to the finished dish. For best results, season the chop with salt, pepper, and any preferred spices, then sear it in a hot skillet until browned on both sides. Finish cooking over medium heat or in the oven until the thickest part reaches an internal temperature of 145°F (63°C), followed by a 3-minute rest before serving. Bone-in pork chops pair well with roasted vegetables, mashed potatoes, rice, or a fresh salad.

Boneless Pork Loin Chops

Average Weight Per Pack .72lbs

2 Chops to a pack

Boneless pork loin is a lean, tender cut of pork taken from the back of the pig. It is a versatile choice for roasting, grilling, baking, or slicing into chops. Because it has less fat than cuts such as pork shoulder, it benefits from careful cooking to help it stay moist and flavorful. Season it with salt, pepper, garlic, herbs, or a favorite dry rub, then cook until the thickest part reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before slicing to allow the juices to redistribute. Serve boneless pork loin with roasted vegetables, potatoes, rice, or a fresh salad for an easy, satisfying meal.

Pork Tenderloin

Average Weight Per Pack 1lb

Pork tenderloin is a lean, tender cut of meat taken from the muscle along the pig’s backbone. It is known for its mild flavor, quick cooking time, and versatility in the kitchen. Because it is naturally low in fat, pork tenderloin benefits from careful cooking to keep it juicy; an internal temperature of 145°F (63°C), followed by a short rest, produces pork that is safe and lightly pink in the center. It can be roasted, grilled, pan-seared, or sliced into medallions, and it pairs well with seasonings such as garlic, rosemary, paprika, mustard, and black pepper. Before cooking, remove any silver skin—the thin, tough membrane on the surface—for the most tender result. Serve pork tenderloin with roasted vegetables, potatoes, rice, or a fresh salad for an easy and satisfying meal.

Pork Stew Meat

Average Weight Per Pack 1lb

Pork stew meat is a versatile, flavorful cut that becomes tender and rich when cooked low and slow. Usually cut into bite-sized cubes from the shoulder or other well-marbled areas, it is ideal for hearty stews, braises, soups, chili, and slow-cooker meals. Brown the meat in batches before adding broth, vegetables, and seasonings to build a deeper flavor. For the best texture, simmer it gently until fork-tender—typically 1½ to 2½ hours on the stovetop, or according to your slow cooker or pressure cooker instructions. Keep raw pork refrigerated, cook it to a safe internal temperature of 145°F (63°C) followed by a three-minute rest, and use leftovers within three to four days.

Pork Shank

Average Weight Per Pack 2lb

Pork shank is a flavorful, budget-friendly cut taken from the lower leg of the pig. Because it contains connective tissue and bone, it is best cooked slowly using methods such as braising, roasting, or simmering. Long, gentle cooking makes the meat tender and rich while adding body to broths, sauces, and stews. Pork shank works especially well with ingredients such as garlic, onions, herbs, tomatoes, beer, wine, and root vegetables. For a hearty meal, season the shank with salt, pepper, and your preferred spices, then cook it covered at a low temperature until the meat easily pulls away from the bone.

Pork Loin Ribs

Average Weight Per Pack 1.8 lbs

Pork loin ribs, often called baby back ribs, come from the upper portion of the pig’s rib cage near the loin. They are shorter, leaner, and more curved than spare ribs, with tender meat between and over the bones. For the best results, remove the thin membrane from the bone side, season the ribs with a dry rub or marinade, and cook them slowly at a low temperature until tender. They can be baked, smoked, or grilled, then finished with barbecue sauce if desired. Pork loin ribs are safely cooked when they reach an internal temperature of 145°F, though slow cooking them longer can make the meat more tender and easier to pull from the bone.

St. Louis Style Ribs

Average Weight Per Pack 1.8 lb

St. Louis style ribs are a classic pork cut known for their rich flavor, tender texture, and uniform shape. These ribs have more marbling than baby back ribs, which helps keep the meat juicy during low-and-slow cooking. Traditionally, they are seasoned with a dry rub featuring brown sugar, paprika, garlic, pepper, and spices, then smoked until tender with a flavorful bark. They are often finished with a tangy, tomato-based barbecue sauce, though serving the sauce on the side lets the smoky pork flavor stand out.

Pork Shoulder Steak

Average Weight Per Pack 1lb

Pork shoulder steak is a flavorful, budget-friendly cut taken from the upper shoulder, often called the blade or Boston butt area. Because it contains a good amount of marbling and connective tissue, it benefits from slower cooking methods that allow the meat to become tender while keeping it juicy. For a simple preparation, season the steaks with salt, black pepper, garlic powder, and smoked paprika, then sear them in a hot skillet or grill until well browned. Finish cooking over lower heat, or braise them with a splash of broth, barbecue sauce, or apple cider until they reach a safe internal temperature of 145°F (63°C), followed by a three-minute rest. Pork shoulder steak pairs well with roasted vegetables, mashed potatoes, coleslaw, or rice, and leftovers work especially well in sandwiches, tacos, or grain bowls.

Boston Butt

Average Weight Per Pack 5lbs

Feeds 8-10 People

Boston butt, also called pork butt or pork shoulder, is a well-marbled cut of pork taken from the upper portion of the pig’s shoulder. Despite its name, it does not come from the rear of the animal. Its rich fat content and connective tissue make it especially well suited for low-and-slow cooking methods such as smoking, braising, roasting, or slow cooking. When cooked until tender, Boston butt becomes juicy and easy to shred, making it a popular choice for pulled pork sandwiches, tacos, barbecue plates, and hearty stews. For best results, cook it to an internal temperature of about 195–205°F, then let it rest before pulling or slicing.

Shoulder Picnic Roast

Average Weight Per Pack 5lbs

Feeds 8-10 People

Shoulder picnic roast is a flavorful, budget-friendly cut of pork taken from the lower portion of the shoulder. It has generous marbling and connective tissue, making it especially well suited for low-and-slow cooking methods such as roasting, braising, smoking, or slow cooking. When cooked until tender, the meat becomes juicy and easy to pull apart for sandwiches, tacos, rice bowls, or classic barbecue plates. For best results, season the roast with salt, pepper, garlic, paprika, or your preferred dry rub, then cook it covered or at a low temperature until it reaches a tender, shreddable texture. Because picnic roast may include skin and bone, it can deliver rich flavor and a crisp exterior when prepared properly. Let the roast rest before slicing or pulling the meat to help retain its juices.

Pork Sausage

Average Weight Per Pack 1lb

Pork sausage is a flavorful meat product made primarily from ground pork, seasonings, and sometimes herbs or other ingredients. It is available in many forms, including breakfast links, patties, Italian-style sausage, bratwurst, and bulk sausage for recipes. Common seasonings include salt, pepper, sage, fennel, garlic, paprika, and red pepper flakes, depending on the variety. Pork sausage should be cooked thoroughly to an internal temperature of 160°F (71°C) for food safety. It can be served with eggs, added to pasta sauces, used in soups and casseroles, or grilled and served on a bun. Because it may be high in sodium and saturated fat, enjoying it in balanced portions alongside vegetables, whole grains, or other nutritious foods can support a well-rounded meal.

Andouille

Average Weight Per Pack is .90lb

Andouille is a smoked sausage traditionally associated with France, in the United States, particularly in Louisiana Creole and Cajun cooking, andouille usually refers to a coarsely ground pork sausage seasoned with garlic, pepper, onions, and spices. Its bold, spicey, smoky flavor makes it a popular ingredient in dishes such as gumbo, jambalaya, red beans and rice, and étouffée. 

Pork Fat

Average Weight Per Package 

Pork fat, also known as lard when rendered, is a versatile cooking fat valued for its rich flavor and high heat tolerance. It can be used for frying, roasting, baking, and sautéing, and it often adds a crisp texture to foods such as potatoes, pastries, and fried meats. Rendered pork fat should be stored in a sealed container in the refrigerator for freshness. As with other fats, it is best enjoyed in moderation as part of a balanced diet.

Pork Bones

Average Weight Per Pack 2.7lbs

Pork bones are a flavorful ingredient commonly used to make rich broths, stocks, soups, and stews. Bones from the neck, back, ribs, feet, and hocks each add different qualities: meaty bones contribute savory flavor, while joints and feet provide collagen that gives broth a fuller body. For best results, roast the bones at 400°F (205°C) until browned before simmering them with water, onions, carrots, celery, garlic, and herbs. Keep the liquid at a gentle simmer rather than a hard boil, and cook for several hours to extract flavor. Pork bones should be handled safely: keep them refrigerated or frozen until use, avoid cross-contamination with ready-to-eat foods, and cook any pork meat attached to the bones thoroughly. A well-made pork bone broth can be used as a base for ramen, bean soups, gravies, sauces, or braised dishes.

Put down your deposit for a 1/2 hog today! The total price is $13.00 per finished pound. A 1/2 hog usually comes out to around 75 lbs, depending on the hog and the cuts you choose.  Once we receive your order, we’ll reach out to schedule everything.  Here’s what’s typically included, but we’re happy to customize it to fit what you want:

Boston Butt, Ribs, Tenderloin, Leaf Lard, Fat Back, Bone-in Pork Chops, Ham Steak, Jowls, Bacon, 30 lbs of ground pork or sausage—your choice!