Pork Payback: How much pork to expect

If you’re anything like us, you take great pride in raising those heritage breed piggies and making the most of every last delicious morsel. We get it - ordering a whole hog can be a bit daunting, but no need to stress. We’re here to walk you through the process and help you make the absolute most of your porcine investment.

The Pork Bounty

You see, these heritage hogs of ours are something special. They typically render 65-70% of their live weight as dressed carcass - that’s a whole lotta pork! Now, about a third of the animal’s mass is deemed unusable (fluids, offal, and all that other stuff), but after the initial chilling, hanging, and trimming, you’re still left with a bounty of high-quality pork. We meticulously package it all up, vacuum sealing the fresh cuts and curing/smoking the specialty items. The end result? A veritable pork-palooza for your family’s table!

The Pork Breakdown

To give you a better sense of what to expect, we’ve put together this handy dandy infographic breaking down the typical meat partitioning from a processed heritage hog.

The Cuts:

Fresh Hams (35 lbs):

These prized cuts include both fresh and smoked ham, as well as ham hocks - perfect for roasts, braises, and more.

Pork Loin (20-30 lbs):

This versatile section yields pork chops, loin roasts, and other lean, flavorful pork products. Get ready for some juicy chops, my friends!

Side Bacon (20-30 lbs):

A true homestead staple, the cured and smoked bacon and fresh side pork from this area is gonna make your breakfasts and BLTs downright drool-worthy.

Spare Ribs (5-7 lbs):

Who doesn’t love a rack of tender, finger-lickin’ good heritage pork ribs? Slather ’em in your favorite sauce and get to town!

Boston Butt (10-15 lbs):

From roasts to shoulder steaks, this robust cut is a real workhorse in the kitchen. Pulled pork sandwiches, anyone?

Picnic Shoulder (12-18 lbs):

Smoked picnic ham, hocks, and other roasts - the options are endless for this flavorful section.

Making the Most of It

Of course, the exact meat partitioning may vary a bit based on breed, processing methods, and any special requests. But this guide should give you a solid baseline for understanding the impressive pork potential from a heritage hog.

With this knowledge in hand, you can make the most of every bit of your porcine harvest - maximizing your investment of time, space, and resources on the homestead. We’re here to support you every step of the way, from ordering to butchering and beyond. Happy cooking, happy eating, and happy homesteading, folks!