⌘K

the hog

Every cut of the hog

Tap a cut. Cooks first.

Tap a primal — or the list under the chart — then a pin for the retail cut

On the hog

Ground pork

2 cooks that start with this cut.

Cook ground pork

Open in recipes

Sausage, onions, petite potatoes

45 min2 lb3 platesweeknight

Potsticker noodle bowl

25 min2 lb3 platesweeknight

CommonBoston butt

Ground pork

Also sausage trim, hog grind

Trim plus dedicated shoulder. Sausage, dumplings, smash-style patties.

Per animal: 20–40 lb depending on how you cut the rest
Per half-hog: 10–20 lb on a typical share
How to cook it: Keep some fat — 70/30 is right. Lean grind is dry sausage.
Rarity: Always. The question is how much you asked for.
What to buy: From the shoulder, not leftover loin. Ask for 70/30.
Money: Cheap. The point of a hog share.
Leftovers: Cooked sausage freezes well.

Grind is the shock of a half-hog if you did not plan sausage.

How many

Guests

Buy (lb)

Plate

Buy 4.5 lb · ~3.2 lb to the table · 6 plates at 8 oz

2 cooks in the library for ground pork.

The whole animal

Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.

Cook through a half-hog

Boston butt

20%

Picnic

10%

Loin

20%

Belly

15%

Ham

24%

Hock

7%

Jowl

4%

half-hog counts are typical, not a promise from the plant.