1. Make a deposit.
2. Prepare your custom butcher order.
3. Pay balance at pickup.
The Process
1. Make a $100.00 deposit for a January or February harvest. You can do this online or at the Cayuta Sun Farm booth at the Ithaca Farmers Market.
2. Fill out our cut sheet describing how you would like your pork cut and processed. If you have never made a “cut sheet” for a butcher, don’t worry; I can guide you via a phone call or in person at the Ithaca Farmers Market. You can use the list below as your order form or download this pdf file.
Because so much farm work takes place away from the desk without a cell phone in reach, please leave a message when calling (607-227-0316.) It may take longer than a day to catch up with you. This is the busiest time of the year.
You are also very welcome to communicate via email <Michael@CayutaSunFarm.com> and are encouraged to put the words “half pig” in your subject line.
3. You will receive an email as soon as your order is ready, about three to six weeks after the harvest date. Most hogs are harvested on the first week of the month, so a January harvest is usually ready by February. Delivery is free within 30 miles of the farm.
4. Most half pigs need about three cubic feet of freezer space for a finished weight of 75 to 90 pounds.
Prices
• $8 per pound of cut, wrapped and frozen fresh pork
• $1 per pound for sausage. No extra charge for ground pork. *
• $4 per pound for brining and smoking (bacon and ham.) **
• The finished weight of a half pig ranges from 70 to 90 pounds.
Custom Cut Butchering Options
The checklist below gives the common choices for each portion of the pig. You can also use this pdf file.
Check one option for each portion. Please ask if you do not see a cut you are seeking.
- Skin-on cuts require scalding which is not available during cold weather harvest season. The hair grows too thick to effectively remove after the first frosty nights.
- All trim and some backfat is used for ground pork and sausage. *
- A minimum of 20 pounds is needed to make sausage. A batch of our own sausage usually contains two lower shoulders and one ham. *
- Recipes available are: Ground Pork, Mild Italian, Sweet Italian, Hot Italian, Kielbasa, Garlic Bratwurst, Chorizo, Cajun-style, Breakfast. Most sausage packages are approximately 1 pound with four links per package. *
Jowl:
[ ]bacon, sliced **
[ ]fresh, whole
[ ]to sausage(±1 lb)
Butt (top of shoulder,) 6-10 lb:
[ ]roasts, 3-5 lb
[ ]steaks
[ ]shoulder (Irish/Cottage style) bacon, sliced **
[ ]cubed/stew cut
[ ]to sausage
Shoulder, 8-12 lb:
[ ]roasts, 3-5 lb
[ ]steaks
[ ]cubed/stew cut
[ ]to sausage
Hocks/shanks:
[ ]fresh, whole
[ ]brined and smoked **
[ ]to sausage (±2lb)
Center Cut:
[ ]chops
[ ]roasts, 3-5 lb
[ ]smoked chops **
Ribs:
[ ]spare ribs, half-racks
[ ]to sausage (±2 lb)
Belly:
[ ]bacon, sliced **
[ ]fresh, 2” strips
[ ]fresh, quartered
Loin:
[ ]roasts, 3-5 lb,
[ ]chops
[ ] back (Canadian) bacon **
[ ]cubed/stew cut
[ ]to sausage (±5 lb)
Ham, (10-15 lb):
[ ]fresh roasts, 3-5 lb
[ ]fresh steaks
[ ]cubed/stew cut
[ ]smoked roasts, 3-5 lb **
[ ]smoked steaks **
[ ]to sausage
Other:
[ ]fresh tenderloin, whole
[ ]tongue
[ ]heart
[ ]liver
Sausage Recipe: *
[ ]Hot Italian [ ]Mild Italian [ ]Sweet Italian
[ ]Breakfast [ ]Kielbasa [ ]Garlic Bratwurst [ ]Chorizo [ ]Cajun [ ]Ground Pork
Sausage form:
[ ]links
[ ]breakfast links
[ ]loose/bulk
[ ] Smoked sausage links(+$5 per lb)
Download this file to make a cut sheet:
Cayuta Sun Farm 