Half a Pig Cut Sheet

Half a Pig Cut Sheet

We’ll walk you step-by-step through the process

 

Source: http://honestcooking.com/wp-content/uploads/2012/01/Cuts.jpg

Below you will see our cut sheet for the half a pig share from our farm. Cut names and butchering practices can vary widely, but this form reflects what our particular butcher offers. 

*If ordering a whole pig, please fill out and submit this form twice. On your second cut sheet, you can pick different options from your first cut sheet to receive more variety of cuts back, or it can mirror your first cut sheet.

1 cut sheet= half a pig. 

 

 

 

 

 

Step 1: Look the at the chart and familiarize yourself with the basic names of the primal cuts. 

Step 2: Keep in mind what your overall desires are for what you want out of your half a pig.  

-WHAT TO EXPECT:

Everybody wants lots of sausage and bacon. That is not all you will get when you order a large pig share from us. You will be able to get all the cuts back from all sections of the pig that you desire. This will include options for ham, chops, shoulder roasts, along with plenty of sausage and side meat (or belly or bacon, it’s called various names whether it’s cured or not). From the delicious leaner cuts of loin to even the hocks and jowls, we’ll walk through the options and give our advice for getting the most out of your carefully raised, pastured pig!

-CURING AND SMOKING:

When we write up cut sheets for selling our smaller shares, for the benefit of our health overall, we choose NOT to have anything cured or smoked. We like the fresh, uncured taste of the pork. If you choose to cure and smoke anything, there will be additional cost and wait time for processing. We include the butcher’s options of regular curing (containing nitrites) and a curing option with a more natural form of preservative. You may choose your hams and side meat to be “fresh”, like we do, and it will not be cured or smoked then. 

-IMPORTANT INFORMATION ABOUT SAUSAGE: 

Depending on the weight of your pig after processing, you may get back 10 or more lbs of sausage (for a half) comprised of the trimmings and leftovers. If you would like to have more sausage from your half/whole pig, consider grinding up some of the other cuts of meat. We recommend the grinding option for a rear ham and picnic shoulder roast IF you would like more sausage back with your share. A rear ham is typically 15-20 lbs, a shoulder is smaller. 

Cut Sheet for Half a Pig

Cut Sheet for Half a Pig

Timothy's notes: The curing and smoking is an additional charge and take longer processing time. Choose fresh if you desire to not have any forms of nitrites in your meat. The jowl will come back whole in the package. You can slice this and fry or roast it as you would belly bacon. Thinly slice it and roast it in the oven on 400 degrees for 20 minutes or until desired doneness. It has a lower fat ratio than belly meat, so keep that in mind!
Timothy's notes: The shoulder of the pig is well marbled, has connective tissue and is ideal for slow cooking. The Boston Butt is used for the classic "BBQ" and is also known as the blade. This cut is called the butt, but is actually on the top of the arm. It is best slow cooked, braised, or stewed. The options are many.
Timothy's notes: This particular cut is tougher than the Boston Butt. It is best for braising or slow cooking. We highly suggest that you grind this cut so that you can receive more sausage back.
Timothy's notes: This loin section is from the middle of the pig between the shoulder and back. It is the leanest, most tender part. The ribs, chops, and loin roasts are cut from this area. This section of meat can dry out quickly if overcooked. The loin roasts are perfect for roasting in the oven or grilling. The chops are great for quick pan-frying meals. Bone-in cuts will take a bit longer to cook, but can help keep the meat moist.
Timothy's notes: Spare ribs are cut close to the belly of the pig and are great for roasting or BBQ. Short ribs are best cooked low and slow. For easy meals, Julie often crockpots ribs with BBQ sauce. You can choose to grind this meat and get more sausage back.
Timothy's notes: This is the fattiest part of the pig (yum!) and you have several options. We choose to get our side meat back fresh and then we lightly salt and pepper the meat before we fry it in a pan or in the oven for breakfasts or BLT's. If you wish to avoid any nitrates/nitrites in any form, please choose the fresh option and season the meat yourself before you cook it. You can also choose the standard cured and smoked, but there is an extra cost for this and a longer processing time.
Timothy's notes: The hind leg section (ham) is a tougher cut of meat and is best roasted, slow cooked, or braised. We highly recommend that if you don't cure or smoke your hams, that you choose to grind it all. This way you will get more sausage back. If you do choose to cure or smoke your hams, then note that there is additional charge and processing time for that. The ham steaks option is a great option as well if you don't care about getting more sausage back. Julie will often crockpot a fresh ham steak with some beans and then shred the meat for a delicious soup.
Timothy's notes: We usually grind this section to get more sausage back, but occasionally we choose to get thin ham steaks back and pick the "fresh" option.
Timothy's notes: The hamhock is wonderful for cooking all day in a crockpot or on the stove with whatever veggies or beans you like. The broth you make can be a wonderful base for soups. You can take the meat out after it cooks for a long time and shred it to put back into soups or for taco fillings.