Packaging Information

We use a second-generation, family-owned processor that is USDA inspected. Our processor is not outfitted with a scalder, so all of our products are skinless. Primals are vacuum packed with a refrigerated shelf life of 18-21 days. Casing-stuffed sausage products are tray-packed (unless otherwise requested) and have a refrigerated shelf life of 8-10 days. When available, natural casings are used. If not, then the casings are collagen. For your convenience and maximum freshness, we generally sell these items by the piece, rather than a case pack. All of these products are free from MSG, added nitrates, preservatives, fillers, and/or artificial ingredients.

  • St. Louis style spare ribs, whole rack; average 2 pounds
  • Boston butt (bone-in); average 8 pounds
  • Fresh picnic (bone-in); average 8 pounds
  • Whole shoulder (bone-in); average 16 pounds
  • Whole shoulder (boneless); average 14 pounds
  • Whole belly; average 8 pounds
  • Sliced fresh belly (1/8″ thick); 1-pound vac pac
  • Whole fresh ham (bone-in); average 20 pounds
  • Whole fresh ham (boneless); average 18 pounds
  • 9-bone loin rack (not frenched); average 7-9 pounds
  • End-to-end loin chop, 1″ thick; average 8 ounces each
  • Tenderloin, whole; average 0.75 pounds
  • Fresh Shank, whole average 2 pounds
  • Fresh Shank, split; average 2 pounds
  • Fresh Shank, “osso buco cut” average 2 pounds (2 pieces per pack)
  • Backbones; average 2-pound tray pack
  • Whole hog head with jowl
  • Whole jowl
  • Tongue
  • Liver, kidney
  • Bones for stockmaking
  • Unseasoned ground pork; 1-pound “chub” or 5-pound bulk pack
  • Breakfast Sausage, hot or mild; 1-pound “chub” or 5-pound bulk pack
  • Italian Sausage, hot or mild, in casing; 1-pound tray pack or 5-pound box
  • Bratwurst, in casing, 1-pound tray pack or 5-pound box
  • Chorizo (Mexican style, no casing); 1-pound vac pac
  • Prosciutto-style ham cured 14 months; whole with bone, boneless pieces, or sliced (currently out of stock)
  • Fat: trim fat, back fat, or leaf fat
  • Whole hogs or BBQ pigs
  • We don’t do suckling pigs.