I asked one of my food vendors (GFS) if they have availability for other cuts of pork. I'm looking to use Hocks, Skin, Whole Shoulder, Back or Leaf Fat, etc to incorporate into our recipes. While I can always buy a local hog, the cost of USDA/ODA slaughter house, then to butcher for processing makes it very pricy. While I have not priced out these cuts yet, knowing they are available is pretty awesome. Sorry for the format, it was sent to me as a PDF.
1-10# PORK FAT CAUL –
1-15# PORK KIDNEY FROZEN WOLV-
1-30# NECK PORK BONES RAW -
1-30# PORK KNEES 3#AVG -
1-30#AV PORK HOCKS
1-3PC PORK SHLDR 17-19#AVG
1-47LB AVG PORK LOIN BERKSHIRE
1-50#-PORK BACK FAT FROZEN -
1-50LB JOWLS SKINNED PORK -
1-60# AVG PORK CHEEK -
10 LB PORK JOWLS
10#AVG PORK SHANK 10Z AVG CUT
10-3# BONELESS PORK SHOULDER-
15# PORK LIVERS -
2-6# PORK GROUND TRIMMINGS -
2PC SIDE PORK 12-14#AVG -
3-PORK SHOULDER PICNIC 2 PCS -
6-2 CT PORK SHANK OSSO BUCCO-
6-2PK OSSO BUCO PORK CKD -
PORK SKINS RANDOM –
6-9# PORK PICNIC HAM B/I -
PORK BELLY FRESH SKIN ON -
BELLIE PORK SKINLESS 9-11LB 5
CHITTERLING PORK 20#
PORK BELLIES DUROC SKIN ON 1-22# AVG
PORK BELLY SKIN-ON 2-5.5#AVG
PORK BRAINS 12-1#
PORK CHEEK MEAT 10#AVG
PORK FAT BACK DUROC 1-10#
PORK RIND CRACKLING 48-2Z
PORK SHANK 25CT AVG
PORK STOMACH (TRIPE) 10#
1-150#-160# AVG PIG WHOLE -
1-30#AVG-PIG WHOLE HEAD ON -
1-60# AVG-PIG WHOLE HEAD ON -
1-PIG WHOLE 100-110LB AVG -
1-PIG WHOLE 110-120LB AVG -
1-PIG WHOLE 80-90# HEAD ON -
1-WHOLE BABY PIG 40-50# -
1-WHOLE BABY PIG 60-70# -
1-WHOLE PIG 50-60# WOLVERINE -
1-WHOLE PIG 90-100# WITH HEAD-
130-140#AVG PIG WHOLE -
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