Cutting Instructions - Pork

  • If you are submitting multiple orders for several customers but plan to pick up for them, please label the various orders with letter designations. (ie Smith A, Smith B, Smith C)
  • Help us prevent duplicate accounts by listing your spouse.
  • For use on product label
  • Used for notification of completed order. Check your Spam/Junk folder if you don't see the notification in your Inbox.
  • Standard cuts selected below

    Each selection below is prefilled with our standard cut option. If you want a standard cut all you have to do is scroll to the bottom and check mark the "I'm not a robot" and hit submit. If you want to customize your order please unselect the standard check mark box to avoid duplicate submissions. Have Fun with your selections!
    $75/pallet to a rural or business address. Premium boxes required. 30 boxes/pallet.
  • Each order has a $40 Administration fee attached. The more animals you put on one cut sheet, the lower the overall charge will be.
    Click Yes, if you will be selling by the cut. Click no, if the product is going into your freezer.
    We can send it back to you to render at home by slowly melting in the oven or a crockpot or we can render it here. Please note that we have to pool together fat from atleast 10 hogs so this will require a separate pick up.
    Labeled Soup Bones $2.55/bag (up to 10# per bag)
  • Smoked Options

    At This Old Farm we "cure" with all natural sea salt, celery juice powder, and seasoning for a no added nitrite/nitrate guilt free product. We use an all natural hickory wood smoke with just a slight hint of smoke. Not like the liquid smoked product you might not like. The labels will say "uncured" to remind you to refrigerate the ham or bacon. If you choose a "fresh" option please note that the meat will not be seasoned in anyway. Keep in mind all of our product is blast frozen to ensure freshness when eating. **Boars (male uncastrated or pigs with a retained testicle) will not receive smoked meat)
    Each Ham is roughly 20 lbs. Choose how you want it cut after it is smoked or choose a fresh option. $1.54 to smoke. 2 options available if you have a whole hog.
    $1.54 to smoke
    Pig Cheeks $1.54 to smoke $.85 to slice
  • Pig Belly

    Pig Belly $1.54 to smoke $.85 to slice
  • Loin

    The tender part of the hog. Grill tonight.

    If you have a whole hog you can choose a bone in option and a bone out option.

    Half hog can only choose one option between bone in or boneless.

    Make the best pulled pork by slow cooking or enjoy pork steaks on the grill. 2 options available if you have a whole hog.
  • Trimming Options

    Two options may be chosen for a whole hog. Please only select one option for a half hog. If multiple selections are chosen, please use the Special Requests box below to list your order of preference. Our suggestion is to do 25 lbs of a seasoned sausage and the rest into an unseasoned ground or pork patty on a whole hog. Please note that our seasoning packets are prepared to process in 25 pound increments and we will do our best to get as close to 25 pounds per seasoning as possible!

    Our sausages are as natural as possible ($.55/lb). They leave out MSG and all preservatives possible. Natural sugars are used with the exception of the Sugar Free Garden Sage.

    Other options? Sure! Use the Special Requests box below.

  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
  • Two trimming options for a whole hog. One trimming option for a half hog.
    $6.60
  • If selecting more than one sausage option, please list order of preference in the event there is not enough trim to fulfill all of your requests. You may also use this box to communicate any additional requests and/or questions. Most special requests are priced at $1.10/lb or a $10/order flat fee.
  • Farmer /Wholesaler/ or Retailer Only

    The following selections help us best brand your product for resale. The questions typically do not apply to freezer pork orders. Skip this section if you are getting a half or whole for your own freezer. Do not forget to select I'm not a robot and submit below!
  • $16.50 per order; Label Claim Application and certifications due in office prior to drop off
    Everyday boxes are unable to be returned. Premium boxes can be returned* for a credit on your account. *Credit will be applied to account once boxes have been checked in and condition, etc has been approved by staff.
  • Submission

    By clicking submit, you agree that the cutting instructions are final. Here's to good clean pork - we appreciate your order! Basic Slaughter Fees: $.25/lb hanging weight. Processing (includes vacuum packing!) - $.61/lb hanging weight Federal Inspection $16.50 . Freezer rental of $2.36/day is charged 7 days after notification of a completed order. Please note that you will be notified when your fresh (unsmoked) pork is completed and again when your smoked meat is completed as they are essentially two separate orders. Submissions after slaughter appointment and/or changes to the order after submission are subject to a $10 change order fee. Additional fees may apply in the event of unforeseen circumstances. Note there are some seasoning options unable for seasoned patties. We strive to work efficiently to keep the cost of your order as low as possible.