T&E Meats Locker Pork Form Please fill this form out entirely, and return to your farmer or the plant. By law we must have your first & last name, address, and phone number. Form may be submitted by fax (540)-564-2575, email ([email protected]), or in person. Circle your choice from the options in red listed after each cut. Name:________________________ Farm(er)______________________ Hog:_____________ Address:___________________________________________________________________________________ Phone Number:______________________ Email:___________________________________________ (Whole Hog, Half Hog) Offal (circle items you want): Heart, Liver, Kidney, Tongue, Fat Chop/Steak thickness: (½”, ¾”, 1”, 1 ¼”, 1 ½”) Roast size (in pounds): 1-2, 2-3, 3-4, other:_______ Shoulder: Picnic: (Roast, Grind) Boston Butt: (Bone-in Roast, Boneless Roast, Steak, Grind) Loin: Circle ONLY one: (bone-in chops, boneless chops, bone-in loin roast, boneless loin roast, Grind) Pull tenderloin (aka “fish loin”): (Yes, No) Side: Ribs: You automatically get spare ribs (and if you get boneless loin baby back ribs). T&E does not bone out pork ribs. Side Meat (aka “pork belly”): (Whole, Roast, Sliced*, Grind) *$5.00 per side fee for slicing and packing pork sides. Hams: Circle ONLY one: (Whole, Halved, Roast, Steak, Grind) Sausage: Only two types per hog, one per half hog. Sausage comes in 25 lbs batches, so you may not get both flavors if doing a whole hog. Please select in order of preference. Blend #1: Sage Breakfast, Mild Italian, Hot Italian, Sweet Italian, Chorizo, Andouille, German Brat, Garlic Brat, T&E Classic, Ground Pork Format #1: Loose, 1oz links (collagen casing), 2oz links (collagen casing), 4oz links (natural hog casing) Blend #2: Sage Breakfast, Mild Italian, Hot Italian, Sweet Italian, Chorizo, Andouille, German Brat, Garlic Brat, T&E Classic, Ground Pork Format #2: Loose, 1oz links (collagen casing), 2oz links (collagen casing), 4oz links (natural hog casing) Pounds per pack: (1 lb, 2 lb, 5 lb, 10 lb) .