| Sunnyside Meats, Inc | ||||||||||
| Processing Order Form - Custom Hog | ||||||||||
| Carcass #___________________________ | ||||||||||
| Name__________________________________ | ||||||||||
| Address________________________________ | ||||||||||
| yes= X or b | Address________________________________ | |||||||||
| no=___or y | Phone__________________________________ | |||||||||
| Producer________________________________ | ||||||||||
| whole_____ | ||||||||||
| half_______ | ||||||||||
| ______ | Ham Fresh | Other Instructions | ||||||||
| ______ | Ham Cured & Smoked | |||||||||
| ___Whole ___Half ___Steaks | ||||||||||
| ______ | Hocks Fresh | |||||||||
| ______ | Hocks Cured & Smoked | |||||||||
| ___Whole ___Sliced | ||||||||||
| ______ | Shoulder Fresh | |||||||||
| ______ | Shoulder Cured & Smoked | |||||||||
| ___Whole ___Half ___Steaks | ||||||||||
| ______ | Bacon Fresh | |||||||||
| ______ | Bacon Cured & Smoked | |||||||||
| ___Slab ___Regular Slice ___Thick Slice | ||||||||||
| ______ | Spare Ribs | |||||||||
| ______ | # Rib Roast | |||||||||
| ______ | in Rib Chops | |||||||||
| Fat _____ | ||||||||||
| ______ | # Loin Roast | Head____ | ||||||||
| ______ | in Loin Chops | Liver____ | ||||||||
| Heart____ | ||||||||||
| ______ | # Sirloin Roast | |||||||||
| ______ | in Sirloin Chops | |||||||||
| ______ | # Fresh Boston Butt Roast | |||||||||
| ______ | 1 1/4 in Country Style Ribs | |||||||||
| ______ | Bulk Sausage 1 flavor half hog, 2 flavors whole hog | |||||||||
| ______ | Unseasoned | Chops per pack_____ | ||||||||
| ______ | Hot Breakfast | Double paper_______ | ||||||||
| ______ | Sage Breakfast | Vacuum pack______ | ||||||||
| ______ | Maple | ______ | # per pack | |||||||
| ______ | Mild Italian | |||||||||
| Live Wieght_______ | Hot Carcass Weight_______ | Vacuum Pkg._________ | ||||||||
| Cure Wieght_____________ | ||||||||||
| Patties_______ | Date Notified_____________ | Date Storage Starts___________ | ||||||||