Pork · Planning sheet
Pork cut sheet
A planning tool, not an order. A hog gives you more decisions than a beef does, so work them out here first — then save the sheet, call the shop, and bring it with you to settle the real order in person.
This sheet covers fresh cuts only. Smoking, curing, bacon and sausage are not listed because they have not been confirmed as services Perry Butcher Co. provides — if you want any of them, write it in the notes and raise it when you come in.
How this works
- Open the sheetThe pork cut sheet walks through a hog one section at a time and explains what each part can become.
- Build a mockupTick what you think you want. Nothing here is final, and nothing is sent anywhere. It is a rough plan you are making for yourself.
- Save your PDFThe sheet stays with you. One button builds a PDF of everything you have ticked and downloads it to your device.
- Call the shopRing Perry Butcher Co. to arrange a time to come in. That call is what actually gets you on the schedule.
- Finalize it togetherBring your sheet. You and the butcher go through it in person, and the real order is settled at the counter.
Before your appointment
Plan your cuts, then bring the sheet in
Every option on this page is taken from the shop’s own pork processing form. Smoked and fresh are separate choices for each part of the animal, so work down it and tick what you want.
- Work through the options and tick what you think you want.
- Save your PDF to keep for your own records. Saving does not send it anywhere.
- Contact the shop yourself. Call (207) 808-7255 to review the sheet and discuss scheduling.
- Bring the sheet with you when you come in.
- We go through it together and settle the real order at the counter.
Nothing is final until the details are reviewed with the shop. Prices here, and any estimate a cut sheet works out from them, are for planning and can change. Nothing you fill in online sets a price or places an order — the shop confirms current pricing and the actual processing total when your instructions are finalized in person.
Your details
lbs
Over 30 months is ticked, so the whole animal is processed boneless. Bone-in choices below are switched off.
Tick what you want from each part. Smoked and fresh are listed separately because they are different jobs.
Hams
The hind leg. Smoked is the classic; fresh ham is a lean roast closer to loin.
Smoked
Fresh
Shoulders
Well marbled and forgiving. Smoked shoulder, or fresh for roasting and grinding.
Smoked
Fresh
Bacon
The belly. Smoked and sliced is bacon; fresh side is excellent roasted whole.
Smoked
Fresh
Loins
Every chop on the animal comes from here, plus Canadian bacon if you smoke it.
Smoked
Fresh
Chops thickness
Choose one
Or leave the loin whole as a roast instead of cutting chops.
Rib end & sirloin end
The two ends of the loin, cut separately from the centre chops.
Rib end
Sirloin end
Boston butt
The upper shoulder. Pulled pork, country ribs, or a roast.
Roast cut as
Choose one
Roast size
Ground & sausage
How the trim comes back.
Whole pig: choice of 2. Half pig: choice of 1.
Sausage flavors
Additional flavors
Sausage additions
Other
Notes
Anything the butcher should know. This prints on your sheet.
Current processing fees
- Harvest fee
- $100
- Rendering fee
- $25
- Processing fee
- $1.10/lbhanging weight
- Sausage
- Smoked
- Additional
- Total
Prices here, and any estimate a cut sheet works out from them, are for planning and can change. Nothing you fill in online sets a price or places an order — the shop confirms current pricing and the actual processing total when your instructions are finalized in person.
Planning figure
Estimated processing cost
lbs
Optional. The real hanging weight is taken at the shop — put a number here only if you want to see roughly what the processing would come to.
Add a weight below and tick your cuts, and an estimate will appear here.
Estimate only
Estimate only. This is worked out from what you entered and the prices Perry Butcher Co. currently lists. It is not a quote or a finalized price, and every listed price is subject to change. Your final total is confirmed directly with the shop after the animal is weighed and your sheet is reviewed.
Confirmed with the shop
These are on your sheet but are not in the number above, because the sheet cannot work them out on its own.
Finish your planning sheet
Download your sheet, then call the shop
Download a PDF copy of your completed planning sheet, then contact Perry Butcher Co. yourself at (207) 808-7255 to review your cuts, current pricing and scheduling. Bring the PDF with you when you come in.
Downloading does not submit or send anything to the business. You must contact the shop directly. All prices shown are estimates only, are not finalized, and are subject to change.
This is a customer planning sheet
It was generated to help you review processing options and make a preliminary plan before meeting with Perry Butcher Co. LLC. It does not place an order, reserve a processing date, or guarantee any cuts, services, availability or prices.
Downloading this PDF does not submit or send it to the business. You must contact the shop yourself and bring the sheet with you. Call (207) 808-7255 to review the sheet and arrange a time. All selections are finalized directly with the shop. Every price shown is an estimate only, is not finalized, and is subject to change. This sheet does not lock in pricing.