Ah, the humble hog, nature’s generous provider of deliciousness. From snout to tail, this animal offers a staggering variety of cuts, as illustrated in the Market Hog Cuts and Percentages infographic below. However, before we dive into the juicy details, let’s talk about why a pig’s live weight and its final butchered weight are different.

A market hog might start at around 280 pounds on the hoof, but after processing, that number shrinks. Why? First, there’s the removal of non-edible parts—blood, hide, organs, and, let’s be honest, a few things that even the most adventurous eaters would rather not discuss. This leaves us with the hanging carcass weight, which is typically about 72–75% of the live weight. Then, further trimming and deboning reduce it even more, with the final cuts making up about 55–60% of the original animal.

Regarding what and how to cut up or what you want to ask the meat processer these are questions are based on preference, the size/fat content of the animal, and capability of the processor to provide particular cuts (or even in some cases the raw animal hide). When purchasing a hog or taking a hog you have raised to market be sure to research processors and cuts to determine the best options for your household and fit within your storage capacity.

Now back to the main event, the cuts! Some would say loin is a superstar, as it produces tenderloins, chops, and back ribs. The ham, cured or roasted, dominates holiday feasts, while the shoulder (also called the “butt”) fuels every great pulled pork sandwich. And let’s not forget the belly, the birthplace of bacon, humanity’s favorite breakfast addition. Even the less glamorous parts such as feet, jowls, ears have their place in kitchens worldwide. From crispy pork rinds to silky broths, nothing goes to waste.

So next time you enjoy a pork chop, remember; it started as a much larger pig, and through the magic of butchery, the animal carcass is transformed into something far more delicious and conveniently sized for your plate.

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