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Info you need to know about processing a Hog at Nimrod Meats:

Pork Fat - We do not have the capability to render fat so it will come in pieces.  Back Fat comes from the back of the animal along with its shoulder and rump, directly below the skin. It is great rendered for sautéing and frying. Leaf Lard – fat from around the pig’s kidneys. This is the cleanest fat and is the kind grandma uses to make perfectly flaky pie crusts.

Pork Belly - Leave as a half slab (side pork) or have it sliced. We will cut medium thickness unless otherwise noted. Our smoker is now online and available for smoking your pork belly! Extra charges for the slicing and smoking! Note: Side pork, pork belly, fresh pork belly, side pork belly: all of these (and some other variations, too) mean exactly the same thing.

Ham - Ham can be bone-in or boneless and will come as two halves or thirds, depending on your selection. Bone-in ham steaks will be prepared fresh and 1" thickness unless smoked or cured is selected. Select up to two options or add for more ground pork/sausage.

Pork Loin - You can send to ground, leave it as a roast, or cut it into bone-in or boneless chops. If you choose the boneless option, you will get the baby back rib and tenderloin separate. You can select up to two options here!


Boston Butt & Picnic - Select one option for each of these. Add to your ground pork/sausage or cut it into roasts for pulled pork.

Ground - Only select one option on a half hog unless you send three items to ground. On average a half hog will yield 37 pounds of ground. We will put any excess ground pork into 1 pound packages. Note: We require a minimum of 25 lb to make sausage flavors so only one option is allowed for a half hog.

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