Understanding Your Pork Cuts
How Your Hog Is Broken Down
When you buy a whole hog from us, you choose exactly how it's cut. This guide walks you through each section of the animal and every cut option available, so you know just what to ask for.
The Pork Shoulder
What it looks like: A large, thick primal section with rich marbling throughout the meat and a distinct white fat cap on top.
Where it comes from: The upper and lower front leg area.
Whole Shoulder
Kept intact as one massive, traditional roast.
Boston Butt (Top Half)
Can be left as a blocky Whole Roast — the gold standard for pulled pork — or sliced into juicy, marbled Steaks.
- With or without skin
Picnic (Bottom Half)
Available as a dense Whole Roast excellent for slow-roasting, or sliced into flavorful Steaks.
- With or without skin
The Loin & Chops
What it looks like: The leanest, most premium muscle section running along the spine. Pale pink, solid meat with a uniform strip of fat along the outer edge.
Where it comes from: The back of the pig, between the shoulder and the hind leg.
Bone-In Pork Chops
The classic center-cut chop attached to the bone.
- Thick-cut 1″ or extra thick 1.25″
- With or without skin
Boneless Chops & Tenderloin
The loin muscle is completely removed from the bone to create clean medallions, sliced to your preference of 1″ or 1.25″.
Whole Loin Roasts
Left whole and uncut for an elegant, traditional roast centerpiece.
- Boneless or bone-in
The Belly & Ribs
What it looks like: A long, flat, rectangular slab showcasing beautiful, alternating ribbon layers of rich pink lean meat and pure white fat.
Where it comes from: The underside/stomach area of the hog.
Fresh Pork Belly Bone-In
Kept on the rib bone.
- Skin on or skinless
Sliced Fresh Side Meat
Cut into strips that look exactly like bacon, but completely raw, un-cured, and fresh.
Fresh Pork Belly Boneless
Rib bones removed entirely.
- Skin on or skinless
Standard Cut Ribs
Your Baby Back Ribs — the highly tender, shorter curved rib bones from up near the loin — are saved completely whole.
- Spare / baby back ribs
The Ham (Rear Leg)
What it looks like: The largest, most solid, and heavily rounded muscle group on the animal, with deep pink, highly lean meat. Provided fresh/green — not pre-cured or pre-smoked.
Where it comes from: The entire hind leg.
Fresh Whole Ham
Kept fully intact as a massive, lean roast for large family gatherings.
Fresh Ham Steaks
Sliced down into thin, round steaks featuring a small center cross-section of the leg bone — perfect for quick skillet cooking.
Specialty & Variety Cuts ("The Extras")
Don't let these traditional items go to waste — they hold incredible culinary and flavor value:
Hock / Shanks
The lower leg pieces below the shoulder and ham, rich in collagen and ideal for slow-braising or smoking.
Neck Bones
Deeply savory bones packed with meat trimmings, perfect for rich, gelatinous homemade soups, broths, and stocks.
Extra Fat
High-quality back fat and leaf lard, ideal for rendering into home-cooked frying lard or adding moisture to lean wild game meats.
Head
Kept for traditional culinary preparations, roasting, or making authentic head cheese.