Our half hog cut list 2018

No matter how you slice it

The time has come and the pigs are soon heading to the butcher.  If you're wondering how to order a half hog custom butchered for your family, here's what we're doing this year.  Maybe you'll get some ideas!  

From the front of the pig to the back:

Shoulder: 5 pound roasts, leave a very generous fat cap of at least an inch.

Picnic Shoulder: 5 pound roasts, leave plenty of fat.  

Tenderloin:  Pull off and cut in half.

Bone-in pork loin chops, double-thick (1 1/2 inches thick), 3 per package, leave a generous amount of fat on the chops.

Country ribs (these are "button ribs").  3 per package.

Cut fresh pork belly into 3 pound roasts.  (Bacon is good too, but we get plenty of bacon.)

Spareribs: half racks.

Ham: cure.  Cut 1 inch thick center-cut ham steaks, one per package.  

Ham hock: smoke.

Sausage:  Half breakfast sausage, half plain ground pork.

Keep the extra trimmed fat (we'll make lard.)

Keep the offal (liver, kidneys, heart)

Keep soup bones

Keep the head to make head cheese

 

Our pig cut list December 2017

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.