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When you process your hog with Nadler's, you are not only getting your hog cut your way, but we take extra care to ensure the best quality possible. That's why when you process your hog at Nadler's there is only one ingredient, Pork! No additives or fillers such as mechanically separated pork, soy, water, or gasses that artificially make the meat look better. We stand behind our promise of Simple Goodness.
Nadler's is an "Old School" butcher with proven processing methods utilized for generations. When you process with Nadler's you should expect the following:
Once you've processed a hog with Nadler's we keep your cut information on file so if you have a particular way you like the hog cut, we can duplicate it next time, or make the appropriate adjustments. If you are new to purchasing a hog this way and want a little guidance, check out our Pork Processing Flyer for helpful information on different types of cuts and most common ways to process.
Standard Processing Fees
|Standard Processing is Based on Hanging Weight of Hog|
|Slaughter Fee||$50.00 per hog|
|Standard Processing Fee||$0.96 / lb|
|Boxing and Waste Removal Fee||$25.00 per hog|
*Standard Processing includes the cutting and packaging fresh meat, making sausage and/or ground pork, and curing specified cuts,
Variable Fees and Options
|Splitting a Hog Between Two People||$10 each|
|Pull the Tenderloin||$2.50 per side|
|Bone and Roll Ham||$5.00 per side|
|Tenderize Ham||$5.00 per side|
|Pork Cutlets||$5.00 per side|
|Sausage or Pork Burger Patties||$0.72 per lb|
|Link No Smoke Sausage||$2.60 per lb|
|Link and Smoke Sausage||$2.80 per lb|
|Original Bratwurst||$2.60 per lb|
|Cheddar Bratwurst||$2.80 per lb|
|Cheddar & Jalapeno Bratwurst||$3.00 per lb|
|Hawaiian Bratwurst||$3.00 per lb|
|Package Head to Take Home||$2.00 per hog|
Note: Pork must be picked up within two weeks of first notification that the complete order is ready (fresh and cured meat for customers who have both) or a storage fee of $5.00 per week per order will be applied.
Nothing! Nadler's will box all orders for your convenience. Fresh meat is typically available within one week of the slaughter date. Cured meat is usually available three weeks following the slaughter date to give your hams and bacons adequate time to cure.