Beef are hung for a minimum of 2 weeks unless otherwise specified by owner via phone call. Hang time does determine your turn around time. If you choose to add any extras (i.e. jerky, peppersticks, salami) to your cutting instructions please note that they can take up to six weeks to complete the order.
Hogs are typically hung no longer than one week, but if you do choose to have your bacon and hams cured, the curing process does take about two weeks after the hog is cut. If you choose to have Linguiça made, it could take up to four weeks once the hog is processed.
Lambs and Goats are hung for about one to two weeks. If you choose to add any extras, like peppersticks, to your order know that it could take up to six weeks to complete your order.
Once your animal is processed it will freeze over night and placed in boxes the next day. We will call you/send you an email once your animal is all ready to be picked up. You will have two weeks to pick up all your boxes before there are any storage fees added to your bill.
Storage fees are $15 a month for up to 3 boxes, and $5 per box over three per month. Any order left in our freezer longer than four months, with at least three warning calls will be considered forfeited and will be disposed of the best way we see fit.