Pork is the most widely eaten meat in the world — and one of the most rewarding to buy straight from a farm. A whole or half hog fills a freezer with everything from slow-cooking shoulder to quick-searing chops, rich belly destined for bacon, and hams worth curing.

This is your guide to the pig, primal by primal: where each cut comes from, how it behaves, and how to cook it right. Start with the four primals below, then find a farmer raising pasture pork near you.

The Four Pork Primals

A hog breaks down into four primal cuts. Explore each one for its sub-cuts, cooking methods, and recipes.

• Shoulder — Boston butt and picnic; the low-and-slow, pulled-pork end of the pig.
• Loin — chops, roasts, tenderloin, and baby back ribs.
• Belly — bacon, pork belly, and spare ribs.
• Leg (Ham) — fresh roasts and cured, smoked hams.

Buy Pork Direct From the Farm

Many farms in our directory sell whole and half hogs alongside beef. Find a farmer near you to buy pasture-raised pork by the share — and know exactly how it was raised.