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Pork Cut Sheet

Thank you for reserving your pork with Big Horn Mountain Farms.


By filling out this cut sheet form, you agree to proceed with processing based on your selections below. Your final total will be adjusted according to the final hanging weight of your pork, and will include processing, smokehouse, and any applicable shipping or delivery fees, minus your deposit.

Kill & Clean: $93.00 per head

Cut & Wrap: $1.26 per pound [hanging weight]

Box Deposit: $15 per head    

Deposit Placed For:
Whole Pork
1/2 Pork

Hanging tender (aka hanger steak / hanging tenderloin / pillar) — only 1 per hog, so it can’t be split between half orders.

Do you want all of your hog as sausage?
Yes
No

This means you choose not to get any other cuts (like roasts, chops, bacon, etc.) besides sausage.

Shoulder

Picnic
Ground/Sausage
Picnic Roast
Boston Butt
Ground/Sausage
Boston Butt Roast
Country Style Ribs
Pulled Pork
Shoulder Bacon
Steaks

This is your BBQ and smoker paradise—pulled pork, carnitas, smoked shoulders, and more.

Loin

Ribs

Babyback and Spare ribs can be selected together or sausage/ground can be selected alone. If you choose bone-in chops you CANNOT have babyback ribs.

Loin
Ground/Sausage
Half Roast & Half Pork Chops
Pork Chops BONE-IN
Pork Chops BONELESS
Smoked Pork Chops BONE-IN
Smoked Pork Chops BONELESS
Roast BONE-IN
Roast BONELESS

If you choose bone-in chops you CANNOT have babyback ribs.

Tenderloin
Yes
No

Belly

Belly
Ground/Sausage
Bacon (cured/smoked)
Peppered Bacon
Side (uncured)
Belly Thickness
Thin
Regular
Thick
N/A

Hindquarter

Legs

Pick up to two options. Hams and cutlets have extra charges associated.

Ham Size
Whole
Half
Thirds
Sliced for steaks
Deli sliced
N/A

One hog only has so much ham. Smaller ham roasts and ham steaks give you more meals and more flexibility; big traditional hams give you a show-stopping centerpiece.

Hocks & Shanks
Cure
Fresh
Ground/Sausage

Added Value Items:

Offal, Smokehouse and Value-Added Items:

All organ meats, bones, and grind products are processed from your animal and included in your share’s total hanging weight. These selections will affect your final yield of standard cuts proportionally.

Offal:

Additional Smokehouse Processing fees:

Beef Patty $0.50 / lb

Primal / Beef Blend $1.00 / lb

Fresh Bra t$2.95 / lb

Smoked Brat $4.97 / lb

Pressed Jerky $4.97 / lb

Whole Muscle Jerky $4.97 / lb

Snack Sticks $4.97 / lb

Summer Sausage $4.97 / lb

Bulk Sausage $1.09 / lb

Sausage Patty $2.95 / lb

Sausage Link $2.95 / lb

Bacon $1.52 / lb

Ham $1.52 / lb

Hock $1.52 / lb

SAUSAGE Flavors and Packaging

Select up to 3 options below in order of preference. Options are in 25lbs increments and cost extra. If you do not have enough sausage for all requests, Option 1 will be made.

Estimated trim (ground and sausage-ready) based on pork share

Assumes a hanging weight of about 200 pounds for a whole hog and about 100 pounds for a half hog. Actual results vary with cut choices.

Option 1
Unseasoned Ground Pork (No extra charge)
Breakfast Sausage
Breakfast Sausage Patties
Breakfast Sausage Links (Small)
Maple Sausage
Maple Sausage Patties
Maple Sausage Links (Small)
Italian Sausage
Italian Sausage Links (Large)
Spicy Italian Sausage
Spicy Italian Sausage Links (Large)
Chorizo Sausage
Chorizo Sausage Links (Large)
Option 2
Unseasoned Ground Pork (No extra charge)
Breakfast Sausage
Breakfast Sausage Patties
Breakfast Sausage Links (Small)
Maple Sausage
Maple Sausage Patties
Maple Sausage Links (Small)
Italian Sausage
Italian Sausage Links (Large)
Spicy Italian Sausage
Spicy Italian Sausage Links (Large)
Chorizo Sausage
Chorizo Sausage Links (Large)
Option 3
Unseasoned Ground Pork (No extra charge)
Breakfast Sausage
Breakfast Sausage Patties
Breakfast Sausage Links (Small)
Maple Sausage
Maple Sausage Patties
Maple Sausage Links (Small)
Italian Sausage
Italian Sausage Links (Large)
Spicy Italian Sausage
Spicy Italian Sausage Links (Large)
Chorizo Sausage
Chorizo Sausage Links (Large)

Smokehouse Specialties

Our smokehouse offerings include brats, . Each flavor requires a minimum of 25 pounds minimum to process. Please note that finished weights will be less than the starting weight due to natural moisture loss during smoking and drying. If you would like a list of ingredients, please contact us before submitting your cut sheet form.

Brats

Would you like any Brats aka Bratwurst
Yes
No

Brats come 4 per package. Smoked brats cost $4.97/lb and fresh brats cost $2.95/lb.

Fresh or Smoked Brats?
Fresh
Smoked

FRESH BRATS ARE $1.95/LB AND SMOKED BRATS ARE $4.97/LB

Brat Flavors:

Please note that each flavor requires a 25lb minimum. If you select more flavors than you have product for, we will choose which flavors to produce.

Pork Jerky

Would you like any pork jerky?
Yes
No
Jerky Flavors:

Please note that each flavor requires a 25lb minimum. If you select more flavors than you have product for, we will choose which flavors to produce.

Jerky Package Size
.25lb
.5lb
.75lb
1lb

Pork Snack Sticks

Would you like any pork snack sticks?
Yes
No
Snack Stick Flavors:

Please note that each flavor requires a 25lb minimum. If you select more flavors than you have product for, we will choose which flavors to produce.

Snack Stick Package Size
.25lb
.5lb
.75lb
1lb

Packaging Instructions

How many chops to a package?
1
2
N/A
Roast Sizes
2-3lbs
3-5lbs
N/A
Sausage Packages
1lb
2lbs
N/A
Ground Packages
1lb
2lbs
N/A

Submission & Payment Disclaimer

By submitting this cut sheet, you agree to pay the remaining balance before pickup or delivery. The final amount due will include the cost of pork based on the final hanging weight, along with all processing fees and any applicable smokehouse or shipping/delivery charges, minus your pork (and shipping, when applicable) deposit.


After you submit this form, we can’t always make changes, so please double-check your selections before submitting.

Final take-home weight depends on the hanging weight of your pork. All parts you select — including offal, organs, bones, and trim for smokehouse or sausage products — are calculated into your portion’s final weight. Because each animal varies, actual yields and available cut sizes may differ slightly from one pork to the next.

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