Pork
A hog is the most flexible animal a butcher processes. Nearly every section can go three ways: fresh, cured, or smoked. Decide up front how much bacon, ham, and sausage you want — that drives everything else.
Cure and smoke work adds 1-2 weeks to your pickup date.
Not sure where to start?
We'll fill in the standard pork order — the 13 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Off the outline
Fat, bones & odds
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical pork: 170–220 lb hanging. Don't know it? A live weight of 230–300 lb hangs at about 165.6–216 lb.
Enter a hanging weight to see your estimate.
Head & jowl
The jowl makes the best bacon in the animal. The head makes the best broth.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.