Wagner's Meats
Mount Airy Locker Co.
604 North Main Street
PO Box 51
Mount Airy, Maryland 21771
Phone: 301-829-0500
1-800-666-7440

Hours:
Monday-Friday
8:00am-5:00pm
Saturday
7:30am-1:00pm

Pork Instructions

Click Here to see a Diagram of Pork Cuts (PDF)

*Name:
*Email:
*Phone:
*Address:

City:
State:
Zip:
Ham:	Cured Fresh Whole 1/2 1/2 with Center Slices All Slices Thickness: 1/4" 1/2" Number Per Package
Shoulder:	Picnic Cured Fresh Size of Roast Butt Cured Fresh Size of Roast OR Sausage
Pork Loin:	Bone in Chops Thickness: 1/4" 1/2" Number Per Package Boneless Chops Thickness: 1/4" 1/2" Number Per Package Bone In Roast Size Boneless Roast Size Spare Ribs *Baby Back Ribs - Pork Chops & Loin Roast Must Be Boneless
Bacon:	Cured Fresh Sliced
Sausage:	PICK ONE Regular Sage No Seasoning Rope 1 LB. Packs OR Loose 1 LB. Packs
	In order to process two different flavors of sausage you need a whole hog and you need at least 20lbs. of trimmings for each flavor Half hogs we do not offer 2 different flavors of sausage We do not offer little links Shoulders and hams can be put into sausage Please specify if you do not want the feet, heatr, tongue or liver
Questions, Comments:

	* Bold = Required
PORK:	Slaughter $38.00 Cutting and Wrapping $0.54/lb. Curing Bacon $0.90/lb. Curing Hams & Shoulders $0.75/lb. Rope Sausage $0.70/lb. Sausage Patties $0.45/lb.