Here are some examples of how to have a half hog cut to fit your cooking style and the needs of your family - or to split with someone else.Read More
Just a quick update with a list of what we decided to do with our with our whole hog. More updates to come soon!
Head: Kept to make head cheese.
Tongue, Jowls, Neck, Backbone: Kept to make sauces or to braise.
Offal, Lard, Soup Bones: Kept.
Shoulder: Cut as roasts (Boston Butt boneless roast and picnic shoulder roast). Cut off some of one side as country-style ribs.
Loin: Kept one crown rib roast and cut the rest as pork chops one inch thick and frozen in packages 3 chops to a package.
Ham: Cut one fresh ham in half. Cured another ham and center-cut for ham steaks.
Belly: Kept one fresh pork belly cut in half for roasts. Cured and cut the other as bacon sliced and packaged in 1 pound packages.