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Palms & Company supplies only premium #I hogs. They are selected from producers that meet our requirements for genetics(*), feed programs and natural conditions. The slaughter facility employs a person that hand picks each carcass for Palms & Company's stringent requirements on quality control.

* (these genetics originated in Europe.)

Our modern facility has state of the art processing and packaging equipment which meet or exceed United States Department of Agriculture inspection requirements. Consistency and quality control give Palms & Company products the best possible fresh natural pork that is produced without using any artificial ingredients.

Palms & Company's hog producers all use the same genetics and feed programs for the best possible consistency in quality.

"Rosin dipped hogs" means carcasses are dipped in 325 degree rosin for the purpose of removing hair and foreign matter. At this temperature it insures all microbial bacteria is eliminated.

"Cleaver split hogs " means better shelf life because there is no saw blade creating bone dust or heating up the carcass where split.

"All spinal cord removed" means the carcasses are more appealing and do not require removal on your time.

Palms has its own grader selecting only the best #1 hogs.

What is a #1 hog?

Muscle score must be optimum.
Fat percentage must be minimal.
Yield percentages must be the highest.

Our fat trim specifications are the highest in the industry.

1. 11 centimeters scribe means no extra tail on loins to trim and work up.

2.1/4 centimeter trim means no extra fat waste saving time and percentages.

3. Shoulders and loins separated between 2nd and 3rd rib (industry standard is between 1st and 2nd rib) means a much higher percentage of center cut chops and theblade is on the butts actually making the butts a better buy also.

4. Pork jowls are removed above the atlas -joint for less jowl end (industry standard is below atlas joint).

Just these 4 points alone make for a better value in labor savings and yields not to mention less internal fat because we start with leaner hogs. Thie gives better eye appeal in turn selling more product and most important satisfied customers. We are in the protein business not the fat business.

I hope that the specifications that are described are described are satisfactory. Our pork program is based on pleasing our customers. Palms & Company buys Only #1 hogs with a weight range of 75-77 kilos average weight of carcasses. With our loin and shoulder the break is between the 2nd and 3rd rib with a scribe of 11 1/2 centimeters at the longest rib and 1/4 centimeter Tim. We will have a pork loin with a loin are as large as our competitors 8-10 kilogram loins when our average weight will be 7-8 kilos, means much more usable product and less labor. The big difference is the amount of blade bone on the butt, rather than on the loin. Butts usually run close to $0.45 cents per pound less than loins, and with our break between the 2nd and 3rd nb, our percentage of center cut chops per tom are much higher and you are not paying the higher price for the blade. In turn the butts are a better value because of the amount of quality meat on the butts.

Startmg out with me best hogs available gives us thebest finished product available.