Hog Cutting Instruction Sheet

Custom Hog Processing

First Name	Last Name
Street Address
City	State   Zip Code
Home Phone	Work Phone
E-mail
	Please tell us if you are getting a whole or half hog.

HOG	Whole    Half
	Please tell us who you are getting the hog from.
Purchased from	Date the hog will be delivered to Swiss (custom only)

Please provide the following cutting and packaging  information:

Heat Shrink Wrap   Paper Wrap available at additional cost Vacuum Packaging at additional cost.

Chops	Thickness  1/2" inch Make Selection 3/4" inch 1 inch Into Sausage # in pkg. 2 # 3 4 5 6   Bone-In Boneless   orRoasts
Steaks	Thickness  1/2" inch Make Selection 3/4" inch 1 inch Into Sausage # in pkg. 2 # 3 4 5 6
Sausage Form	Yes Make Selection No Bulk 1lb pkg  Half No All Links  Half All No Patties                                        Choose only 1 sausage form on half a hog.                                                                         There is an additional charge of . 50 cents per pound to make patties or links
Sausage Seasoning	Breakfast Make Selection Bratwurst Cajun Italian Unseasoned German (Mild)        Breakfast Make Selection Bratwurst Cajun Italian Unseasoned German (Mild)                                                                  Choose only 1 seasoning on half a hog
Ham	#1 Cured & Whole Make Selection Cured & Cut 1/2 Cured and Sliced Cured & Cnt Sl End Rst Cured & Spiral Sliced Fresh and Whole Fresh & Sliced Fresh Cutlets Into Sausage        #2 Cured & Whole Make Selection Cured and Cut 1/2 Cured and Sliced Cured and Cnt Sl End Rst Cured and Spiral Sliced Fresh and Whole Fresh and Sliced Fresh cutlets Into Sausage                                          .50 cents per lb for curing
Bacon	Cured & Sliced Make Selection Cured & Whole Fresh & Sliced Fresh & Whole Into Sausage         Cured & Sliced Make Selection Cured & Whole Fresh & Sliced Fresh & Whole Into Sausage
Jowls	Cured & Sliced Make Selection Cured & Whole Fresh & Sliced Fresh and Whole Into Sausage        Cured & Sliced Make Selection Cured & Whole Fresh & Whole Fresh and Sliced into Sausage
	Head    Feet     Heart   Liver  Neck Bones
	Comments:                                                                                                                   Please indicate any special cutting instructions or call us!