Where beef is divided into eight primals, pork is simpler: four main primal cuts, each with its own character and best cooking methods. Understanding them makes buying a whole or half hog far less intimidating — and helps you use every part of the pig.
The Four Primals at a Glance
- Shoulder — The hard-working front of the pig. Fatty, richly flavored, and forgiving; ideal for pulled pork, sausage, and braises. Yields the Boston butt and the picnic shoulder.
- Loin — The lean, tender middle back. Home to pork chops, loin roasts, the tenderloin, and baby back ribs.
- Belly — The rich underside. Cured into bacon, roasted whole for crackling, or cut into spare ribs.
- Leg (Ham) — The muscular hind leg. Sold fresh as roasts, or cured and smoked into ham.
Beyond the Primals
A well-butchered hog also yields the jowl (cured into guanciale), hocks and trotters for braises and stock, and fat for lard and sausage. On a pasture-raised pig, almost nothing goes to waste.
Buying a Whole or Half Hog
A whole hog yields roughly 120–150 lbs of cuts; a half hog, about 60–75 lbs. Find a farm near you selling pork shares direct.