To our pork customers:

If you have ordered pork with us please read the following information and fill out the enclosed cutting instruction sheet and return it to us via mail, e-mail or phone.  We will need this information from you at least 2 weeks before you plan on picking up your pork.  If you have any questions please call us at (540) 651-2O1O. If you need to talk to the processor directly call (54O) 745-4311 (Thompson Meat Processing), ask for Jeff or Anne.

A few things you should know:

• When you come to pick up the pork I will meet you there, and you will need to make two separate payments, one to Weathertop, and one to the processor.
• Pork price is $1.75/lb LIVE weight (this payment is to Weathertop Farm).
• Live weight for a whole hog is about 250-300 lbs and for a half hog, roughly 125-150 lbs.
• Payment to the processor will be $30/whole ($15/half) for killing plus $0.50/lb hanging weight for cut, wrap and freeze. (Hanging weight is about 75% of live weight, so for example, for a 135 lb live weight half, the hanging weight will be around 100 lbs, making the payment to the processor $15 + $50= $65)
• All cuts will be vacuum packed and frozen.
• Volume of one half a hog approximately fills one banana box
• You can pay with either cash or check, sorry no credit cards.
• BACON: the place where we have the pork processed does NOT cure bacon or hams. If you would like bacon you may choose to cure it yourself. You will need to check "save side meat," and "leave whole for curing" on your form
• Keep a copy of your cutting order to reference next time in case you want to make any changes.

Here is a website with diagrams to show what comes from where.  You can check it out at this link.

Or you can always call, and we'll be happy to walk you through it.

We try to give our customers 2 pick up days and times to choose from.  When you have this information please let me know which day you plan on coming.

You will need to bring boxes or coolers with you to transport your meat!! 

Directions to Thompson's Meat Processing (1094 Christiansburg Pike NE in Floyd):

From the light in Floyd head N on 221, take a left onto 615, Christiansburg Pike, go about 2 miles, Thompson's will be on your left.

From Blacksburg/Christiansburg,  take Franklin Rd to Pilot, at the PO turn right on 615/Old Pike Rd (becomes Christiansburg Pike), go about 9.5 miles and Thompson's will be on your right.

Weathertop Farm Pork Cutting Orders

PLEASE EMAIL US AT:  info@weathertopfarm.com if you would like to ask for a Word version of this form.

Name:  _____________________________________ phone:  _________________

No. in family _________  adults:  _________  children:  __________

Whole hog ________ Half hog _____

Please check your preferences and indicate sizes: (highlighting your choices makes it easier for them to read)

LOIN:  (choose one) 

            leave whole ____  or cut in half  ____

            OR

            cut loin in  _____ inch pieces

            OR

            cut into chops _____  _____ inches thick (bone in)     how many per package?

                        Please leave tenderloin included in the chops

SHOULDER:  roast  _____ (size of roasts _______lbs) 

OR

            ground _____

FRESH HAM:  sliced  _____   ______inches thick

                          OR

                          roast _____  (size ______lbs)

                          OR

                         ground _____

GROUND:  (choose one)  

            breakfast sausage _____         mild ____   hot ____ medium ____

            OR

            unseasoned _____

Ribs and backbones will be included and come packaged separately for you.

Please indicate any of the following you would be interested in:

Shanks/ham hocks       jowls       liver       heart       kidneys       extra fat

Side meat (for bacon): save whole for curing?  Yes _____    No _____     if no, add to ground or sausage?

Fat back or leaf fat: save?  Yes _____    No _____

PLEASE MAKE ALL GROUND & SAUSAGE 80% LEAN!!

Additional instructions:

I will pick up on this day: _________________________