Pork Processing

Pork Processing

At Dover Processing, we are dedicated to providing our customers with options to customize your experience with us! We are here to guide you towards getting the product you want!

Below is a guideline to help you understand what is offered prior to putting in your cutting instructions with us!

Head/Heart/Tongue/Liver - All of these organs can be saved if desired.

Pork Fat- Pork fat can be saved into chunks or ground into 1# packages. We do not render down fat into lard.

Hocks- Pork hocks can be saved either whole or cut. They also can be smoked or left fresh.

Shoulder- The pork shoulder can be made into pork shoulder picnic roast. We say on average roast are saved around 3# but can be made larger or smaller if desired.

Butt- The pork butt can be processed into pork butt roast, pork steak, country style ribs, or cottage bacon.

Loin- The pork loin can be made into pork chops; we say that 3/4" is an average thickness for pork chops to be cut and can be packed 2-4 chops per package.

Sirloin- This can be processed into a pork sirloin roast, or it can be made into more pork chops.

Ham- The ham can kept whole, cut in 1/2, into smaller ham roasts, or sliced into ham steaks.

Bellies- This can be kept fresh and sliced into side pork or can be smoked which turns it to bacon.

Sausage- With your available pork trim, you can choose to make ground pork or seasoned sausage. These come in one-pound packages. At an additional cost, you can make your trim into bratwurst, sausage links, or any desired smoked sausage.