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.

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Pork Belly (Side Pork) - Leave as a whole slab or have it sliced. Because the meat has rich, soft, and firm fat layered with the meat - it is delicious! Bacon is cured pork belly!  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 mean exactly the same thing.

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Roasts - The amount of 2-3 pound roasts depends on the size of the hog. Roast amounts are approximate for this reason.

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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.

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

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Boston Butt & Picnic (Shoulder) Select one option for each of these. Grind it to add to your ground pork/sausage or have it cut into roasts for pulled pork.

 

Ground - Select two options on a whole hog. On average a whole hog will yield 70 pounds of ground. We require a minimum of 25 lb to make sausage flavors so only pick two options here and we will put the excess plain ground pork into 1 pound packages.