Falmouth: 8am - 6pm, Open Monday - Saturday, Closed Sunday. 231-826-3333
Reed City: 7am - 7pm, Open Monday - Saturday, Closed Sunday. 231-791-7777
Reed City Clothing: 9am - 6pm, Open Monday - Saturday, Closed Sunday. 231-791-7777
Evart: 7am - 8pm, Open Monday - Saturday, Closed Sunday. 231-734-5515
Pork Processing
Fire Up the Grill with Our Pork Chops, Bacon & More – Fresh Pork for Sale!
Ebels Whole Hog Sale
Whole Hog $2.09/lb. Hanging Weight
(average 200-240 lbs.)
Half Hog $2.39/lb. Hanging Weight
(average 100-120 lbs.)
Smoked meats additional $1.39/lb.
No additional processing charges when you choose Ebels!
Deposit Required to start your order. ($100 whole, $50 half)
Please note, it may take up to 4 weeks for your pig to be processed.
Once your order is placed, no additional changes can be made.
Call now to order 231-826-3333, then press 1
ground PORK
SAUSAGE
Pork sausage is available in 4 flavors, Regular, Maple, Italian or Hot Italian.
FRESH PORK
PACKAGING
You choose how you want your meat packaged for your family size.
LTJ
SMOKED PORK
Smoked meats are $1.39/lb extra for items like bacon, ham and pork chops.
Discover Cuts.
Click on a tile to see varieties of cuts.
Bacon
Everything tastes better with bacon. Bacon’s versatility adds bursts of flavor to a wide range of recipes and cuisines.
How to Bake Bacon
Prep Tip: if the packaged sliced bacon is cold from the refrigerator, slowly slide the dull edge of a butter knife along the length between the strips to separate slices.
- Preheat the oven to 425 degrees.
- If you don’t plan to save the bacon fat, line a lipped sheet pan with aluminum foil. When finished, you’ll be able to easily peel the foil from the pan and discard – minimizing the mess to be scrubbed from the pan.
- Coat both sides of a cooling rack with light cooking spray and place it in the sheet pan.
- Lay strips of bacon across the width of the cooling rack.
- Bake for 20-25 minutes.
- Remove bacon from the oven. Place bacon on a plate lined with paper towel, and pat away excess grease with another sheet of paper towel.
Bacon
Everything tastes better with bacon. Bacon’s versatility adds bursts of flavor to a wide range of recipes and cuisines.
How to Bake Bacon
Prep Tip: if the packaged sliced bacon is cold from the refrigerator, slowly slide the dull edge of a butter knife along the length between the strips to separate slices.
- Preheat the oven to 425 degrees.
- If you don’t plan to save the bacon fat, line a lipped sheet pan with aluminum foil. When finished, you’ll be able to easily peel the foil from the pan and discard – minimizing the mess to be scrubbed from the pan.
- Coat both sides of a cooling rack with light cooking spray and place it in the sheet pan.
- Lay strips of bacon across the width of the cooling rack.
- Bake for 20-25 minutes.
- Remove bacon from the oven. Place bacon on a plate lined with paper towel, and pat away excess grease with another sheet of paper towel.
Ground Pork
From mouthwatering meatballs to better-than-takeout stir fry, ground pork fits into a variety of budget-friendly recipe ideas for any occasion.
Cooking Ground Pork
Ground pork is affordable, fresh, and extremely versatile, soaking up any flavor you add to it. It’s available with an average lean-fat ratio of 70 percent lean, 30 percent fat, making it a great substitute for other ground meats featured in your favorite recipes.
Common cooking methods for ground pork include grilling and sautéing. Nothing beats that first bite into a juicy burger or the mouthwatering flavors of pork stir fry. Learn how to grill, bake or sauté your ground pork to perfection!
Ground Pork
From mouthwatering meatballs to better-than-takeout stir fry, ground pork fits into a variety of budget-friendly recipe ideas for any occasion.
Cooking Ground Pork
Ground pork is affordable, fresh, and extremely versatile, soaking up any flavor you add to it. It’s available with an average lean-fat ratio of 70 percent lean, 30 percent fat, making it a great substitute for other ground meats featured in your favorite recipes.
Common cooking methods for ground pork include grilling and sautéing. Nothing beats that first bite into a juicy burger or the mouthwatering flavors of pork stir fry. Learn how to grill, bake or sauté your ground pork to perfection!
Ham
A ham makes for an elegant and traditional meal. While cooking it to perfection seems intimidating, it’s actually very simple!
How To Cook A Spiral Ham
Cooking a spiral-sliced ham is as easy as a few steps, and it is the perfect dish for a large gathering. Don’t stop there though! Ham is practical all week long. Breakfast, lunch, dinner or snack, holiday or every day, ham does it all.
A traditional spiral ham feeds a crew! You’ll need a 5-6 pound spiral-sliced smoked ham (fully cooked). Place your ham in a shallow pan and bake at 325 degrees for 10 minutes per pound. If your ham is partially cooked, plan on 20 minutes per pound when baking.
HAM
Pork Belly
Chances are you’ve had pork belly at your favorite restaurant, but did you know you can make it at home?
What is Pork Belly?
Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly is a popular menu item among restaurant chefs who appreciate its versatility, flavor, and texture.
Cooking Pork Belly
There are multiple ways to cook pork belly if you aren’t going to use it to make homemade bacon. Common methods include roasting, smoking, and searing and can be used as the main feature or enhancement to any menu.
PORK BELLY
Pork Chops
Pork chops are a flavorful foundation for any meal. They’re easy to prepare, quick to cook, and incredibly versatile.
Cooking Pork Chops
Pork chops are the most popular cut of pork. They come from the loin which is the meat that runs from the pig’s hip to its shoulder.
While there are a variety of names for pork chops like loin, rib, sirloin, top loin, and blade chops, it’s important to remember that they all cook the same.
The length of cooking primarily depends on the thickness of the chop. Some prefer thin cut chops, but others prefer the juiciness of a thick-cut chop on the bone. Thickness can vary from ½ to 2 inches.
PORK CHOPS
Pork Loin Roast
Cook pork loin roast to an internal cooking temperature of 145 – 160° F, followed by a 3-min rest.
The pork loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned — loin roasts with a bone tend to be juicier and more flavorful but you’ll need to carve around the bone to serve. Boneless pork loin roast can be rolled and tied for cooking.
Pork loin roast is sometimes confused with tenderloin, but they are not the same. A pork loin roast is typically sold in pieces weighing 2-4 pounds while the tenderloin is a smaller, long cut that usually weighs about a pound.
Pork loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to fall apart and become a bit tough when cooked using moist heat.
PORK LOIN ROAST
Pork Rib Roast
Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavorful.
The pork rib roast (or rack of pork) is the pork equivalent of a standing beef rib roast or a rack of lamb. A pork rib roast is a simpler version of a pork crown roast, which is a pork rib roast tied into a circle.
This cut makes an elegant centerpiece for a special occasion dinner. Pork rib roast is not always available in the supermarket meat case, but you can order it ahead of time by asking your meat department manager or butcher. Before roasting or barbecuing the pork rib roast, it should be “frenched.”
PORK RIB ROAST
Pork Ribs
Back Ribs / Loin Back / Baby Back
Back ribs come from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs.
Spareribs
Spareribs come from the belly of the hog and are known for their full flavor. These are larger and meatier than the other types of ribs.
St. Louis Style
St. Louis style ribs are a squared cut of spare ribs. These are straight and flat and work best for any recipes that require browning in a frying pan.
Rib Tips
Rib tips are the lower portion of spare ribs that remain after cutting St. Louis style ribs.
Country-style Ribs
Country style ribs are cut from where the loin and shoulder meet. They’re a combination of higher fat and lean meat and are sold as slabs or individual servings.
PORK RIBS
Pork Shoulder
Pork shoulder is fall-apart-tender, bursting with flavor, and can be found in a variety of recipes. Deliciously easy, know what to look for at the meat counter!
Most of us know pork shoulder for its famous finished product: pulled pork.
Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
Cook pork shoulder on low for 6-8 hours or high for 4-5 hours. It’s important to use a meat thermometer to make sure your pork shoulder reaches an internal temperature of 170°F. Remove from the slow cooker and let rest for 10-15 minutes before shredding.
PORK SHOULDER
Pork Steak
Pork steaks are cut from the pork shoulder and contain the blade bone. This cut is commonly referred to as pork blade steaks.
How To Cook Pork Steaks
Pork steaks are quick-cooking, popular cut perfect for backyard BBQs or something as simple as a Tuesday night dinner! Common cooking methods for pork blad steaks are braising, sauteeing, and grilling!
If you’re grilling your pork steaks, add a rub, marinade, or slather them in a BBQ sauce. Simply set the steaks on a medium-hot grill and cook for 5 minutes on each side. It’s as simple as that!
Nothing beats the smoky aroma of the grill! Savor the flavors of a perfectly juicy pork steak and be in the moment with those you love. Gather around the table, enjoy a family meal, and create lasting memories. Happy grilling!
PORK STEAK
Pork Tenderloin
Pork tenderloin is just as lean as boneless, skinless chicken breast.
Cooking Pork Tenderloin
Pork tenderloin can be prepared a number of ways and is flavorful, lean and easy to cook. Whether you are looking for a quick weeknight dinner or something a little extra special, pork tenderloin is a nutritious and tasty choice.
Pork tenderloin can be impressive with simple seasonings and roasted, grilled, sautéed, or used as an ingredient in a variety of recipes. It is a mild, lean and tender cut that comes from the full pork loin and typically weighs around ¾ to 1½ pounds.
PORK TENDERLOIN
Pork Sausage
Sausage is seasoned ground pork and comes from a variety of cuts including the shoulder, butt, and loin.
Cooking Sausage
You can find sausage in a variety of delicious recipes! Add sausage to your menu and spice up any weeknight meal. It comes pre-seasoned and ready-to-cook or you can make your own sausage from scratch.
To make homemade sausage, combine ground pork with your favorite seasonings — it will absorb any flavor you throw at it.
Sausage has a wide range of ethnic varieties, so you can ignite your tastebuds and experience new, authentic flavors at home!
PORK SAUSAGE
EBELS PORK PROCESSING: FREQUENTLY ASKED QUESTIONS:
A: On average, a whole hog is 200-240lbs hanging weight. Half hog is 100-120lbs hanging weight.
A: There is no set cost. How do you want to enjoy it? Smoked meats are an additional $1.39/lb. We can smoke chops, hams, hocks, bacon and more! YUM!
A: Our pricing for this sale includes all processing and packaging. You choose how thick you want your meat, and how many pieces per package when you order.
A: Our Whole Hog Sale typically lasts a couple months. Pricing subject to change based on market pricing but we process hogs all year long.
A: Market prices may go up, so order now. Processing can take up to 4-6 weeks.
A: It can take up to 4 weeks to get your order back. During that time, no additional changes can be made to your order. We will call you when it’s ready to be picked up. You have at least a week to pay and pick it up.
A: A deposit gets your order started. It's $100 for a whole hog, and $50 for a 1/2. When you pick up your order, the deposit will go towards your final bill.
A: Yes, you can.
A: If you are going to separate the cuts yourself, you'll get the $1.89/lb rate. If you both want to choose different cuts and packaging, you'll both have to order the $2.09/lb rate for a half hog.
A: Processing, and our freezer facilities are in Falmouth. Please plan to pick up in Falmouth. An additional $10 charge will be added if you wish to pick up your order in Reed City. At this time, we can't deliver to Evart.
A: We're ready for you! Please call our great team and they will walk you through everything you need to know. Call 231-826-3333, then press 1.