Pork Processing

Best Quality Pork

Appointments

Pork appointments are made for each Monday of the month. It is necessary to call and set up an appointment.

Pricing

Slaughter
$85
Processing
$1.10/lb
Curing
$1.50/lb
Tenderizing
$1.60/lb

Purchasing

Because Den’s Country Meats is a USDA-inspected plant, we are able to sell custom-processed animals. We choose to work with only trusted producers from our community to purchase live animals for custom processing. Den’s is able to purchase the animal and have it delivered to us for your convenience. If you are interested in purchasing a beef animal for meat, please call 402-839-4635. Please allow six to eight weeks for your purchase to be completed.

Pork Cutting Instructions

To remain effective in our business, Den’s still believes in talking to our customers and taking handwritten orders. Please call us at 402-839-4635 where one of our employees will be happy to walk you through the pork cutting instructions.

Pork Processing 1

Start an order

Whole Hog –
Customer can choose cuts from any option on processing sheet.

½ Hog –
Customer can choose cuts from any option on processing sheet.

The Amount of Pork

The average carcass weight of a hog is approximately 160 pounds. Your take home weight is approximately 60% of the carcass weight. These weights will vary based on hog size and cutting instructions.

Amount of Pork

-An average carcass weight of a hog is approximately 160 pounds -Your take home weight is approximately 60% of the carcass weight -These weights will vary based on hog size and your cutting instructions

Whole Hog

Half of a Hog

Pork Chops

Each package must contain a minimum of 2 chops – Thickness of Chops can be: 1/2″ 5/8″ 3/4″ 1″

Pork Chops

  • Plain
  • Smoked
  • Boneless

Shoulder

Fresh or Cured – Each package must contain a minimum of 2 – Thickness of Steaks and Cutlets can be: 1/2″ 5/8″ 3/4″ 1″- Curing & Tenderizing are extra charges.

Roast

Steak

Cutlets

Ham

Fresh or Cured – Each package must contain a minimum of 2- Thickness of Steaks can be: 1/2″ 5/8″ 3/4″ 1″- Curing is an extra charge

Roast

Steak

Cured Hocks

Side

Bacon

Bacon is an extra curing charge

Fresh Side

Sausage

Packaged in approximately 1# packages

Ground Pork

Bulk Sausage

Fresh Links

Additional Pork Cutting Options

Spare Ribs

Heart

Tongue

Liver

Lard

5# per tub – Each tub has an average extra cost of $6 – A whole hog can provide approximately 2 tubs of lard