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| For about 8
years, we were unable to process your Wild Hogs, however,
the USDA has yielded to public pressure and is again
allowing wild game processors to provide you with this
service. We suggest, if
you decide to take a hog, that you kill a small boar or sow.
The large boars will leave a smell in your kitchen while
cooking that even an understanding wife will not tolerate.
It does not make any difference if it is sausage, fried,
roasted or whatever.
Some hunters want the hog
mixed with the deer for sausage. We DO NOT do this!!!
We guarantee the quality of your venison sausage when mixed
with domestic pork, however we DO NOT guarantee any product
when made with Wild Hog.
As stated above, we offer no
guarantees as to the quality or taste of your Wild Hog.
Wild Hog populations need to be controlled the same as deer
and we are pleased to be able to process them for you again.
Just remember, big boars with
long tusks might look good on the wall, but they sure aren't
much on the table! |
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Process Wild Hog |
* N/A |
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Skinning Charge |
15.00 & up |
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Pan sausage (Mild,
Regular, Hot) |
1.70 lb. |
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Italian Link Sausage |
1.70 lb. |
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Smoked Link Sausage (Mild,
Regular, Hot) |
1.70 lb. |
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Jalapeno Cheese Smoked
Link
Sausage |
2.00 lb. |
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| We can do .... any
cut of meat - Pork Chops, Ribs, Roast, etc. and make Pan
Sausage, Smoked Links when ever possible |
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| * Because
there are so many variables as to size, each animal is priced
for processing at time of drop off. |
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