Jumping Fox Farm, LLC
Guide to Filling Out Your Cut Sheet
for the 2024/25 Season
You will need to submit your cut sheet to Jumping Fox Farm with your final payment, BEFORE January 14th. Please let us know if you have questions--we're happy to walk you through all the options by phone or in person.
​
Note: cut sheets are only for whole and half shares. If you're ordering a brunch share or griller's share you don't need this part!
Ham is traditionally smoked. You can opt for standard or nitrate-free smoking. If you choose "Fresh" it will taste like a pork roast.
​
If you're not a ham fan, you could select "Fresh" and have the ham portion ground into sausage or ground pork (you would write this in the "Other" box at the bottom).
​
​
Bone-in hams will be larger/heavier. Some meat is lost in the process of removing the bone.
​
​
​
​
​
​
​
New for 2024: you can now opt for having all ham steaks (also known as ham slices).
For most people, we recommend choosing "Cut in half with ham steaks" which will give you two small hams for roasting, plus several 1/2"-thick ham slices, or "All ham steaks."
You can opt for standard or nitrate-free smoking.
​
Curing and smoking gives the meat the distinctive "bacon" flavor. If you want fresh (not cured/smoked) pork belly, such as for Korean dishes or to smoke at home, select "Fresh Bellie" (new option for 2024).
​
Typical packs of bacon in the grocery store are 3/4 pound or 1 pound each.
If you select "Sausage" here, you can opt for either ground pork (unseasoned) or sausage (seasoned) in the Sausage section below.
​
​
​
​
​
​
Boston Butt is a great cut for pulled pork and other low-and-slow dishes or for smoking at home. If you select "Smoked" it will be cured and smoked and will taste more like ham (it's sometimes called "cottage bacon").
​
​​
​
Bone-in roasts will be larger/heavier. Some meat is lost in the process of removing the bone.
​
​
​
​
Standard roasts are usually 6-8 pounds each, so "Cut in Half" would give you 3-4 pound roasts. You can also use the "Other" box at the bottom to request them cut in quarters, for 1.5 - 2 pound roasts.
If you want to increase how much sausage or ground pork you get, this cut is a great way to do it.
​
​
​
​
​
​
If you select "Smoked" it will be cured and smoked and will taste more like ham or cottage bacon.
​
​
​
​​
​
​
​
Bone-in roasts will be larger/heavier. Some meat is lost in the process of removing the bone.
​
​
​
Standard roasts are usually 6-8 pounds each, so "Cut in Half" would give you 3-4 pound roasts. You can also use the "Other" box at the bottom to request them cut in quarters, for 1.5 - 2 pound roasts.
​
Loin roasts are usually more tender than shoulder roasts or Boston Butt.
Country Ribs look (and cook) very similar to chops.
​
​
​
If you select "Boneless" here, your loin end roasts, country ribs, and center chops will ALL be boneless.
Baby back ribs come from the loin section. If you request baby back ribs in the "Other" box at the bottom but choose "Bone-in" here, you will get boneless chops but your loin end roast and country ribs will have bones.
​
If you want the tenderloin, be sure to request it in the "Other" box at the end (otherwise it will be sliced up with your other cuts).
​
​
​
We recommend choosing 1" or thicker, particularly if you like to grill your pork chops.
​
Sweet and Hot Italian Sausage is seasoned with fennel and usually comes in links about 1 1/4 " thick.
​
Breakfast sausage is seasoned with sage. If you want links, Breakfast Links are about 1" thick.
​
​
Specialty sausage options include: andouille, apple/maple, bangors, broccoli rabe, bratwurst, cajun, cajun pineapple, chipotle lime, chorizo, cheese brats, jalapeno peach, kielbasi (fresh or smoked), onion pepper, and tomato basil.
There's a 25lb minimum per type for specialty sausage so you might want to go to Bringhurst and buy some of that flavor to try before you order. If you want these specialty options, write them in the "Other" box at the bottom.
​
Ground pork comes unseasoned.
​
Sausage and ground pork will come in 1lb packages. If you'd like yours bigger or smaller, write what size package you want in the "Other" box at the bottom.
Pork liver and kidneys are high in protein and are used in a variety of dishes (such as liverwurst). They are also a popular treat for dogs.
​
Pigs feet, also called trotters, are often used to make stocks and add flavor to soups and other dishes. Note that if you want pork knuckles or ham hocks, you need to specify that in the "Other" box.
​
Bones are also great for bone broths and stocks. *Cooked bones are not safe to feed to dogs*
​
​
If you don't want scrapple, you might want "Jowl Bacon" which is cured and smoked like bacon but not as fatty. Jowl bacon is great for adding flavor to dishes like braised greens or soup. If you select "Head" you will get the whole head back in a package.
​
For the standard wrapping option, your meat will be wrapped first in plastic, then in white freezer paper, and stamped on the outside with the item name. Vacuum packing will allow you to see the meat within, and will help keep your meat fresher for longer.
​
​
Things you might want to request in the "Other" box:
-
Nitrate-free smoking
-
Pork knuckles (fresh) or ham hocks (smoked)
-
Ham ground into sausage or ground pork
-
Boston Butt or Picnic Shoulder packaged in quarters
-
Baby back ribs
-
Tenderloin
-
Specialty sausage
-
Sausage package size (if you don't specify, it'll be in one pound packages)