INSTRUCTIONS FOR HOG BUTCHERING
Sorry! We do not cure hams or bacons.
Call and Make Appointment during Normal Business Hours
We butcher Monday and Tuesday. March - September. We do not butcher during deer season. 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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601 - 798 - 2156 Hours of Operation: 6:30 a.m. - 6:00 p.m. Mon - Sat
NO MEAT RECEIVED ON SATURDAY or AFTER 4:00 WEEKDAYS Pickup During Normal Business Hours