601 - 798 - 2156  Hours of Operation:  6:30 a.m. - 6:00 p.m. Mon - Sat
NO MEAT LOADED OUT OR RECEIVED AFTER 4:00 WEEKDAYS/ 12:00 SATURDAY





INSTRUCTIONS FOR HOG BUTCHERING

 Sorry!  We do not cure hams or bacons.


STEPS:

Call and Make Appointment during Normal Business Hours
We butcher Monday and Tuesday.  March - September. We do not butcher during deer season.


Deliver Pig and fill out Pork Cutting Instructions
    Form available under "Forms" tab at top of page or click HERE.  

Pigs usually hang for 1 to 2 days for cooling.

We will cut meat and make sausage for you within a week.
Orders must be picked up within 1 to 2 days of notification.







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