Our family half hog cut list for August 2019


Smoke the hocks

Grind the leg for sausage (no ham, as we made a lot of ham from a different pig and still have plenty)

Sausage: equal amounts of No-Sugar Breakfast Sausage, Sweet Italian Sausage, and Bratwurst


Side bacon

Spare ribs


Cottage bacon (made from the Boston butt part of the shoulder)

Shoulder steaks (1/2 inch) made from the picnic shoulder


Bone in double-thickness (1 1/4 inch) pork chops (rib, center, and sirloin)


Jowl bacon

Soup bones, Fat, Skin, Offal, Tail, Feet

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.