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Livestock Processing Fee’s For Pork

Book A Processing Date
Pork
Flat Rate
Hog Roast (Scald & Clean)$50.00
Marinating Chops (Both Loins)$25.00
(One loin)$12.50
PorkPer lb.
(300# and over .15 #) 
Processing 
Whole.53
Paper-Wrap.55
Half.55
Paper-Wrap.57
Stuffing Sausage.45
Smoking Sausage.45
Patting Sausage.39
Stuffing Italian Sausage.50
Breakfast Links.85
Curing.43
Curing(Custom kill).55
Cubing.25
Slicing Hog (not wrap).46
Slicing per # (Ham).20
Slice & Wrap Per # (Ham).30
Slicing Per # (Bacon).45
Slicing & Wrap Per # (Bacon).55
  
  
  
  
  

Winner’s Processes Hogs On Mondays & Cattle On Tuesdays & Fridays. Please book your time accordingly.

  • Monday’s for hogs – Please bring in the hog on Saturday from 8am-12pm
  • Tueday’s for Cattle kill – Please bring on Monday from 8am-5pm
  • Friday’s cattle kill – Please bring in the beef on Thurs 8am-5pm

 
#
- Available
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- Booked
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- Pending

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