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Guide

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Cook through a half-hog

Scarce cuts first, while you still care. Grind early so the freezer looks possible. The packer when you have a weekend.

  1. Week 1

    Sausage and grind

    Half-hogs surprise people with sausage. Use it.

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  2. Week 2

    Chops, thick

    They freezer-dry. Eat some fresh-ish. Pull 140°F.

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  3. Week 3

    A rack

    Learn 3-2-1 or no-wrap on your own hog, not a mystery grocery rack.

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  4. Week 4

    The butt

    Pulled pork, then freeze cup portions. This is the hog.

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  5. Week 5

    Belly

    Burnt ends or a bacon cure. Do not let a side sit a year.

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  6. Week 6

    Fresh ham or hocks

    The big roast, or beans with hocks if you cured the legs.

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