What do you get back from a whole hog?

These spreads of cuts are from a single pig that had a hanging weight of 173 lbs. (Approx 250 lbs live weight)

Not shown: Head and bellies (they were curing)

Tail: 1.14 lb

Hocks: 11.32 lb

Kidney: 2.31 lb

Liver: 2.65 lb

Trotters Ears

Jowls: 2.89 lb

St Louis Ribs: 4.05 lb

Riblets: 3.44 lb

Heart: .75 lb

Ham Steaks: 11.02 lb

Sausages: 48 lb

Shoulder steaks: 11.39 lb

Sirloin chops: 5.08 lb

Back fat: 7.39

Porterhouse chops: 7.87 lb

Leaf lard: 2.28 lb

Soup bones: 7 lb

Rib chops: 8.74 lb

Skin: 16 lb

Neck bones: 3 lb

We have a lot of sausage because we chosen to use the picnic shoulder and one of the boston butts in the sausage.

This pig was not terribly fat, he was leaner. Most pigs would yield more back fat and leaf lard.

Bellies yielded about 10 lbs of bacon.

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