The cost for processing a half hog is $125.00 
There is a $3.00/LB charge for seasoned product like sausage and bratwurst.
Your processing charges are payable through Square.
You will be notified when your hog is harvested and when your meat is ready for pick up.  If the assigned pick-up time does not work - please contact us for other arrangements.

Ham comes from the rear quarter of the pig. We do not cure or smoke any hams at this time.  
You may choose to have whole ham, Ham roasts, ham steaks or and added ground pork.

Pork Loin is a premium part of the hog.  The loins are very versatile, and you have several cutting options.  You may choose to have bone in, boneless, roasts and/or chops.

If you chose chops above, how thick would you like your chops?  Extra Thick is also called an Iowa Chop. 
Extra Thick and 3/4 inch thick are great for grilling.  1/2 inch thick is usually choice for pan fried.  Many recipes are available at eatpork.com

If you chose chops above, how many Pork Chops per package?

You will have 1 tenderloin per half hog.  These will be packaged whole.

St. Louis Spare Ribs - 1 racks available per half hog
Baby Back Ribs - 1 racks available per half hog ONLY if you have chosen boneless pork loin above.
You may also choose - NO ribs, the product will go into ground pork.

The front shoulder of the pig is actually called the "Butt" in meat terms. The shoulder contains many ribbons of fat between the muscles and a blade bone.  This primal cut can be made into Butt Roasts, Pork Steaks or ground pork.  Butt Roasts are the optimum cut to make into pulled pork or a crock pot dinner.  Pork Steaks are usually pan fried.

Picnic is the portion of front shoulder that is above the hock and below the butt (upper part of shoulder).  Picnics are usually used in soups or slow roasted for loose meat recopies.  You may choose to have picnics or bone them out and add to pork trim.

10 # Minimum batch size per flavor.  Country Style is a mild flavor.  Mild Italian is flavorful mild Italian.  No MSG.

In addition to pork trim, we also will have some fat that is not utilized in any other items you have selected.  
You may choose to keep this fat or discard.  There is approximately 5-10# of clean white fat per hog.
This fat can be rendered at home or used in your home processing of wild game or other special uses.

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The cost for processing a whole hog is $250.00
This is payable through Square or in person when you pick up your meat.
You will be notified when your hog is harvested and when your meat is ready for pick up.  If the assigned pick up time does not work - please contact us for other arrangements.

Pork belly is skin off uncured bacon. You may select to have your Pork Belly whole, 2 halves, sliced into side pork or NO belly products and all added to ground pork.  
You will have 2 bellies per whole hog.  You may have each belly processed the same or differently.  Choices are below.
Pork Belly is great smoked on your smoker.  Side pork is great in your skillet.  There are many great recipes, check out eatpork.com.

Ham comes from the rear quarter of the pig. We do not cure or smoke any hams at this time.  
You may choose to have whole ham, Ham roasts, ham steaks or add into ground pork.  There are two rear quarters per whole hog and you may have them processed the same or differently.  Ham (A) Ham (B)

Pork Loin is a premium part of the hog.  The loins are very versatile, and you have several cutting options.  You may choose to have bone in or boneless.   You may choose roasts and/or chops or a combination. There are two loins per whole hog. You may have each loin processed differently. Loin (A) Loin (B)

Pork Loin is a premium part of the hog.  The loins are very versatile, and you have several cutting options.  You may choose to have bone in, boneless, roasts and/or chops. There are two loins per whole hog. You may have each loin processed differently. Loin (A) Loin (B)

How thick would you like your chops?  Extra Thick is also called an Iowa Chop. 
Extra Thick and 3/4 inch thick are great for grilling.  1/2 inch thick is usually choice for pan fried.  Many recipies are available at eatpork.com

You will have 2 tenderloins per whole hog.  These will be packaged whole.  You may choose to package 1 or 2 per package.

St. Louis Spare Ribs - 2 racks available per whole hog
Baby Back Ribs - 2 racks available per whole hog ONLY if you have chosen boneless pork loin above.
You may also choose - NO ribs, the product will go into ground pork.

The front shoulder of the pig is actually called the "Butt" in meat terms.  This primal cut can be made into Butt Roasts, Pork Steaks or ground pork.  Butt Roasts are the optimum cut to make into pulled pork or a crock pot dinner.  Pork Steaks are usually pan fried.

The front shoulder of the pig is actually called the "Butt" in meat terms. This primal cut can be made into Butt Roasts, Pork Steaks or ground pork.  Butt Roasts are the optimum cut to make into pulled pork or a crock pot dinner.  Pork Steaks are usually pan fried.

Our current flavor profile choices are: Traditional Bratwurst (Mild, down home Chicago flavor profile), Philly Bratwurst (Midwest Philly flavor profile) or Jalapeno Bratwurst (has some moderate heat with Jalapeno flavor).
Bratwurst will be packaged 4 per package
10-pound batch minimum

As we process your hog there is "trim" that is good meat but not a "cut".  You will have 30-40# of trim. We save this, grind it and make into fresh ground pork.  
Ground pork is a very versatile lean product that can be used in nearly any dish calling for ground beef.  
You can also add your choice of seasonings to make sausage, Italian sausage or anything you like at home!

We can save the primary organs Heart, Liver & Tongue.
They will be packaged whole and individually.

Message from Wholestone Farms Butcher Shop.  You have a harvest appointment coming up. Delivery time M-F 8am  3601 N Sorin Ave, Sioux Falls, SD 57104  any questions, please give us a call at 605-799-3873.

Message from Wholestone Farms Butcher Shop.  Your pig has been processed, please pick up within 2 days. Thank you!  Hours M-F 8am-5pm.  3601 N Sorin Ave, Sioux Falls, SD 57104 any questions, please give us a call at 605-799-3873.

Message from Wholestone Farms Butcher Shop.  Please complete cutting instructions for processing your hog.    https://www.smartlockerusa.com/processors/63628ee50830fbd46d1e3424/cutsheet