1/2 Pork Order Form

    Ordering Information:

    Roasts can be 2-3 lbs, or 4-5 lbs if you have a large family or enjoy leftovers
    Chops are typically cut 1-inch thick
    Please note that the more cuts you have smoked/cured, the higher the final price will be; the cost for curing meats (bacon and hams) is an extra $1.50/pound, which is charged only on the cured cuts, not on the full hanging weight.
    A standard half pork can include: 

    4lbs Ground Pork, 4 packages
    10lbs Pork Shoulder Steak, 5 packages
    12lbs Pork Chops, bone in, 6 packages
    7.5lbs Side Bacon, 7 packages
    1.5lbs Back Ribs, 1 package
    15.5lbs Ham Steak, 6 packages
    2lbs Jowls/Cheeks, 1 package
    3.5lbs Offal (Heart, Liver, Kidney, Tongue)
    2lbs Pork Feet/Trotters, 1 package
    3.5lbs Pork Hocks, 2 packages​

    ​Order & Delivery Schedule:

    From the time we deliver a pig to the butcher, the harvest, curing, cutting, and wrapping process takes about two weeks. If you're in Edmonton and need delivery, we can co-ordinate it with one of our scheduled trips, which can happen either the week of the butcher pickup or a few weeks later.

    For example, if you want your pork ready by early March, the animal must be delivered to the butcher by the second week of February (subject to butcher availability). We typically schedule deliveries toward the end of each month, so to align with your timing, a delivery at the end of February would probably work the best, and that would require the animal being booked in at the butcher at the beginning of February.

    Ordering early increases your chances of securing your preferred delivery time. For fall delivery, we recommend ordering by July, as fall spots fill up quickly. Our butcher is unavailable from mid-October through mid-December because of hunting season, and waiting too long could lead to limited options and wait times of up to 2 months.

    Preferences

    Important Information 

    I understand that some cuts cost more to prepare and incur an additional charge of $1.50 per pound, calculated on the total weight of the cuts selected
    Dates are not held without a deposit, and availability is first-come, first-served. If a deposit is delayed, the customer may need to choose a later butcher date based on what’s still available at the time of payment. Deposits are to be sent via e-transfer to [email protected]

    Shoulder

    Belly

    Loin

    Ribs

    Leg

    Ground Pork, Shanks, Jowls

    Bones

    Sausage

    There is not enough meat on a half hog to meet the minimum for a batch of sausage. If you want sausage, we recommend ordering a whole pork or separately purchasing sausages that we already have in stock.

    ​Offal

    Organ meats (heart, liver, tongue and kidneys) are an additional purchase since these cuts are not included in the pork carcass hanging weight; for a half pork, it's first come, first serve for offal: pork heart ($4.00), pork liver ($7.00), pork tongue ($4.00), pork kidney ($4.00).
     ​Any special instructions? We try to accommodate special requests as much as possible but cannot guarantee them.

    Details

    An order for a half pork requires a non-refundable deposit of $300. Cheques should be made payable to Rick Wasylik, RR1 Box 8, Vermilion, AB T9X 1Y6; e-Transfers should be made to [email protected] , 639-536-1004. You will receive confirmation when your order and deposit are received. Please make note of the processing and delivery dates provided at that time. 

    The balance of payment is due before delivery day. Your order will be custom cut and wrapped by our local independent abattoir, Vermilion Packers. 

    Thank you for supporting our family farm and local, sustainable agriculture. Please let us know if you have any questions, especially about cooking instructions for any cuts of meat you may not be familiar with. We want you to enjoy your purchase to the fullest!