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Pork

pork When it comes to your pork chops, hams, bacons, or sausages, leave your butchering to Scarrow Meats to provide quality products with tremendous flavor. Click the pork title to view all of the different types of cuts. Use our order forms to submit the pork cutting instructions you would like

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Date
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Time

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Name*
First Last
Address*
Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country

This is for us to better serve you
Phone*
When you fill this out dont forget to enter prefix
Email*

We need your e-mail so we can let you know when your Meat has been processed.

Tag Number
The tag number your animal has now.
Weight of Animal
The animal will be weighed when you bring it in. (The weight will be determined then)
Package for how many people?*
What is your family size? Or what size group will this be for?
Pick one of the following*
- 1/2 Pig
- Whole Pig

Pork Butt Roast?*
- Yes
- No, turn into sausage
- No, turn into brawt
If yes, How many pounds?*
Pork Steak?*
- Yes
- No, turn into sausage
- No, turn into brawt
If yes, what size?*
C-Style Ribs*
- Yes
- No, turn into sausage
- No, turn into brawt
Picnic Roast?*
- Yes
- No, turn into sausage
- No, turn into brawt
If yes, Fresh or Cured?*
Pork Chops?*
- Yes
- No
If Yes, How many chops would you like packaged together?*

Hams (There are 2 hams per pig, 1 ham per 1/2 pig)*
- 1/2 Ham
- Whole Ham
Fresh, Cured or None?*
Center-Cut Slices?*
- Yes
- No
- All Center Cuts
Bacon (Comes in a approx. 1 lb pack)*
- Fresh
- Cured
- None
Bacon (Comes in a approx. 1 lb pack)*
- Slab
- Sliced

Sausage (Comes in an approx. 1 lb. pack, Minimum 5 lbs per flavor)
Links*
- Yes
- No
If yes, What flavors?
- Apple Cinnamon
- Country Style
- Spicy
- Sage
- Maple
Patties*
- Yes
- No
If yes, What flavors?
- Country Style
- Spicy
- Sage
- Maple
Bulk*
- Yes
- No
If yes, What flavors?
- Apple Cinnamon
- Country Style
- Spicy
- Sage
- Maple
- Italian
Brawts*
- Yes
- No
If yes, What flavors?
- Jalapeno Cheddar
- Italian
- Apple Cinnamon
- German
- Chorizo

Additional Comments / Questions Special Instructions
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