What Cuts To Get When Butchering A Pig A Porcine Guide?

What cuts should you get when butchering a pig?
There are many different types of cuts that you can get from a pig.
Some are better suited for certain recipes while others are used for their meat quality.
In this article I explain you what cuts to get when butchering a pork belly.
I hope this article helps you understand what cuts you need to get when butchering your own pork belly.

What Cuts To Get When Butchering A Pig

Pigs are raised for meat production. Pigs are not only used for meat but also for milk, eggs, hair, bones, hides, fertilizer, manure, and other products. Most pigs are slaughtered between six months and two years old. However, young pigs are usually killed within three weeks after birth because they cannot produce enough milk to feed themselves. Pig slaughter involves removing the head, feet, tail, ears, snout, and teeth. After the pig is dead, the skin is removed from the body. Then the carcass is cut into pieces according to the type of meat desired. The parts of the pig that are left behind are sold as pet food.

Understanding The Basics

When butchering a pig, you need to know what cuts to get. This includes the following: Head – Head meat is very lean and contains little fat. It is good for making sausages and bacon. Legs – Leg meat is very lean and has no fat. It is good to make ham and sausage.

What Cuts to Get When Butchering A Pig

Pork is usually cut into two parts: shoulder shoulder blade and loin rib. These are the main cuts used in pork dishes. Other cuts are called offal and are not eaten. Offal cuts include heart, liver, kidneys, tongue, stomach, intestines, and tripe.

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Sirloin is the top part of the leg of beef. It is lean and tender. It is mostly used for making steak. Tenderloin Answer: Tenderloin is the fillet from the back of the animal. It is very tender and flavorful. It is mainly used for roasting.


Tenderloin is the cut from the loin of the steer. It is very tender, but not as juicy as other cuts. It is usually served rare or medium-rare.

Pork Chops

Pork chops are the most popular cut of pork. Pork chops are generally sold whole, half, or in smaller pieces called “riblets.” A pork chop is a thick piece of meat from the shoulder area of the pig.

Pork Butt

Pork butt is the name given to the lower portion of the back leg of a hog. It is usually used for making sausage.


Ham is the cured meat from the hind legs of pigs. It comes from the shoulder area of the pig. Ham is generally sold whole, but sometimes it is cut into slices.

Picnic Shoulder

Ham is usually sliced very thin about 1/8 inch and served cold. It is used in sandwiches, salads, and other dishes. It is available smoked, unsmoked, dry-cured, and wet-cured.

Pork Belly

Pork belly is a cut from the pork loin. It is similar to bacon but not quite as fatty. Pork belly is sometimes called “pig belly” because it comes from the pig’s abdomen. It is lean meat that is often cooked until crispy. It is often sold already trimmed of fat.

Spare Ribs

Spare ribs are the long bones found on the back of the pig. They are usually eaten whole, although they can be chopped into smaller pieces. Spare ribs are very tender and flavorful. They are often braised or smoked.

Baby Back Ribs

Baby back ribs are the short rib section of the pork loin. They are cut from the front part of the loin and are about 1/2 inch thick. They are not as tender as spare ribs but they are still delicious. Pork Shoulder

Country Style Spare Ribs

Pork shoulder is the meat from the upper portion of the pig’s shoulder. It is leaner than other cuts of pork and has a mild flavor. Pork shoulder is used primarily for making bacon, country style spare ribs, pulled pork, and smoked ham.

Ham Hock

Ham hocks are the knuckle bones found on the leg of a pig. Ham hocks are usually sold whole, but they can be cut into smaller pieces called "ham shanks." These are great for making soup stocks and stews. Ham hocks are very flavorful and can be cooked slowly until tender.

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Pork Secreto

Ham hocks are the most popular part of the ham because they are full of flavor. They are used in soups, stews, and sauces. To remove the fat from the ham hock, place it in cold water and let soak overnight. Remove the meat from the bone and discard the bone. Cut the meat into 1/2 inch cubes and simmer in a covered pan for about 30 minutes.

A Word About Sausage

Sausages are generally made using pork, beef, poultry, veal, lamb, or combinations thereof. They are usually seasoned with salt, pepper, garlic powder, and other spices. Most sausages are cooked by stuffing the meat mixture into casings usually intestines and tying off the ends. This process helps hold together the sausage during cooking. Once the casing is removed, the sausage is ready to eat.

What cuts of meat can you get from a wild hog?

Wild boar is a common name used for any pig species native to Europe. Wild pigs are omnivores, eating plants and insects as well as fruit, nuts, seeds, roots, tubers, fungi, and other animal matter. In addition to being hunted for sport, wild pigs are sometimes raised for food. There are two main types of wild pigs: European wild boars Sus scrofa and African bushpigs Potamochoerus larvatus. Both are medium-sized animals, weighing between 100 and 300 pounds 45–136 kg, although the average weight of a wild boar is about 200 lb 90 kg. Their color varies depending on region; in North America, wild pigs are usually grayish black, while those in Africa tend to be reddish brown. Wild pigs are found throughout Eurasia and northern Africa. They prefer open woodlands and savannas, but may also live in forests, grasslands, marshes, and agricultural areas. They are generally solitary animals except during mating season. They are not social animals and rarely form groups larger than three individuals.

What cuts do you get with a whole hog?

You should get the following cuts from a whole hog: Head – Shoulder shoulder blade Legs – Ribs Loin – Loin chops Belly – Belly meat Tail – Tail meat Heart – Heart meat Lungs – Lungs Kidneys – Kidney meat Stomach – Stomach meat Intestines – Intestine meat Other organs – Other organ meats

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What is the most popular cut of meat from a hog?

A whole hog is a whole animal that has been butchered into primal cuts. It includes the head, feet, tail, heart, lungs, liver, kidneys, stomach, intestines, and other organs.

What are the primary lean cuts and what is a meat type hog?

Primal cuts are the parts of the pig that are cut from the carcass. These include loin ribs, shoulder, belly, ham, leg, neck, and jowl.

What are the primal cuts of a hog?

Pigs are classified into two categories based on their body weight: market hogs and breeding sows. Market hogs weigh between 100 and 300 pounds 45–136 kg and breed sows weigh between 400 and 600 pounds 181–272 kg. A market hog is a young animal that is ready for slaughter. Breeding sows are pregnant females who are used to produce offspring.

What cuts should I get from a whole hog?

The best part of a wild pig to eat is the loin. Wild pigs are omnivores, meaning they eat plants and animals. Their diet consists mainly of fruits, nuts, seeds, roots, tubers, leaves, insects, and invertebrates. Pigs are herbivorous, meaning they only eat plant material. Wild pigs feed on grasses, herbs, shrubs, trees, and bushes. They also eat acorns, chestnuts, berries, mushrooms, fungi, and bulbs. Wild pigs are not picky eaters; they will eat anything that is edible. How does a pig get fat?

What is the best part of a wild hog to eat?

Pork is the most widely eaten meat in the world. It is consumed in many different forms, such as sausages, bacon, ham, pork chops, ribs, roasts, and ground meats. Pork is the second most common meat in the United States after beef. In 2013, Americans ate about 88 pounds of pork per capita, compared to 77 pounds of beef. Pork is leaner than other red meats, making it easier to digest. This is why it is used in many dishes, especially Chinese cuisine.