From the hog floor to the smokehouse.

Pork is where processing stops being a straight line. A hog comes in as one lot, breaks into primals and trim, and then splits again into product that gets cured, smoked, ground, stuffed, and packed — often days apart. PPS keeps the thread: hog receiving records the supplier and lot, carcass breakdown carries that lot into every cut, and nothing loses its parentage on the way to the cooler.

Further processing runs on batches. A cure or a smokehouse run is its own record — what went in, which lots, how long, what came out — so bacon and sausage yields are measured against the formula instead of guessed at month end. Recipes carry their ingredient list, which means a spice, a casing, or a cure lot is traceable through the batch into every finished pack that used it.

Finished product goes out on catch weight labels for wholesale and fixed-weight retail packs for the case, printed from the same system that weighed it. If you harvest your own hogs, PPS Harvest Lite adds receiving and kill-floor records; PPS Full puts inventory, order fulfillment, and QuickBooks behind the whole operation. Compare every tier.