What is Half a Pig Called? A Comprehensive Guide to Buying and Understanding Pork
The simple answer is: half a pig is often referred to as a “side of pork” within the butchery trade. This term accurately describes the division of a pig carcass into two halves, typically along the spine. Understanding this basic concept is crucial whether you’re a seasoned cook looking to buy in bulk, or simply curious about the origins of your favorite pork dishes. Beyond this primary term, the specifics of purchasing, processing, and utilizing a side of pork can be complex. Let’s dive into the details to give you a thorough understanding of all things “half hog”.
Understanding the “Side of Pork”
A “side of pork”, or half a pig, represents a substantial amount of meat that can be further broken down into various familiar cuts. When a pig is slaughtered, it’s typically split down the spine. Each half is then processed individually, resulting in two sides of pork. These sides serve as the foundation for a wide range of cuts, from premium roasts and chops to bacon and sausages. Think of it as the main trunk of the tree from which many different branches emerge.
The Basic Sections of a Side of Pork
As the provided article indicates, a side of pork is broadly divided into three basic sections:
- The Front (Cross-Cut): This area primarily includes the shoulder, which yields cuts such as pork shoulder roasts, steaks, and the ever-popular Boston butt roast. It’s a well-marbled section known for its rich flavor.
- The Middle: This is where the loin is located, known for lean, tender cuts such as pork loin roasts, chops, and the sought-after baby back ribs. Also this area yields bacon from the belly section.
- The Leg: This section gives us ham and hocks. Ham can be cured and smoked or enjoyed fresh as roasts, steaks, and more.
While these three sections provide a good starting point, the real magic happens when butchers further divide them into the specific cuts we’re familiar with in the grocery store.
Frequently Asked Questions about Half a Pig
Understanding the nuances of buying half a pig can be daunting. Here are 15 frequently asked questions to help you navigate this process with confidence:
1. How much meat do you actually get from half a pig?
A typical half hog will have a hanging weight (the weight after slaughter but before butchering) of 90-110 lbs. This will then yield roughly 60-80 lbs of take-home meat, after bone, skin, and inedible parts are removed. The actual yield varies depending on the pig’s size and how it’s butchered.
2. What cuts can I expect from half a pig?
A standard box of half a pig will contain a mix of various cuts, including:
- Pork Leg Joints (often 3)
- Pork Shoulder Joints (often 3)
- Pork Loin Chops
- Pork Steaks
- Belly Strips (for bacon)
- Belly Joint
- Thick Pork Sausages
- Pork Hock
Keep in mind that your exact cuts may vary depending on your butcher’s preferences and your specific requests.
3. What’s the difference between hanging weight and take-home weight?
Hanging weight is the weight of the carcass after slaughter and the removal of organs. It includes bones, skin, and other inedible parts. Take-home weight is the usable meat after the butchering process. It’s important to know you pay for the hanging weight, but only take home the lower take-home weight.
4. How much freezer space do I need for half a pig?
A general rule is you will need 1 cubic foot of freezer space for every 15-20 lbs of meat. A half hog requires about 3.5 cubic feet of freezer space, which is a little more than three milk crates worth of space.
5. What is a good price for half a pig?
The cost of half a pig varies based on the region, the quality of the pig, and the butcher you choose. The average cost is around $500, plus processing fees. Always get a detailed quote from your butcher before making a purchase.
6. What is the cheapest cut of pork I can get?
Several cuts of pork are budget-friendly options, including:
- Pork Loin
- Pork Shoulder or Pork Butt
- Bone-in Pork Chops
- Spare Ribs
- Ground Pork
These cuts are often cheaper because they require longer cooking times to break down the muscle tissue.
7. Is it cheaper to buy a whole or half a pig?
Generally, buying a whole or half pig is not cheaper than buying individual cuts. The price is typically charged at the hanging weight which is more than the edible take home weight. You’ll pay a set processing fee as well as an additional per-pound cost for the hanging weight.
8. How much bacon can I get from half a pig?
A whole pig yields approximately 16 lbs of bacon. Therefore, you can expect about 8 lbs of bacon from a side of pork. The amount of belly will vary depending on the size of the animal.
9. How many hams come from a half a pig?
A whole hog yields two hams. Therefore, a side of pork, or half a pig, will typically yield one ham. This can be cut into roasts, steaks, or left whole.
10. What is the ideal weight for a pig to be butchered?
The ideal market pig size is around 270 pounds. This will yield a good amount of meat, with a balanced proportion of fat to lean.
11. How long will half a pig last in the freezer?
Pork will maintain quality for at least 6 months in the freezer, allowing you to enjoy your purchase over a good amount of time.
12. How long does it take to process a pig?
Pork processing generally takes about three weeks from the butcher date to when you can pick up your order. This includes the cutting, wrapping, and sometimes the curing of meats.
13. What’s the difference between a whole pig and half a pig?
A whole hog will yield around 120-140 pounds of meat, while a half hog or side of pork will yield roughly 60-70 pounds. This allows consumers to tailor their purchase to their needs.
14. What does the butcher do?
A butcher will divide a side of pork into various cuts such as steaks, chops, and roasts, as well as ground pork, bacon, and sausages. Their job is to take the whole side and transform it into practical portions for the consumer.
15. What about organ meats?
Many butchers will provide organ meats such as the liver, heart, and kidneys on request, if available. Depending on the butcher, these may be included in the total poundage of the half hog, or added separately.
Conclusion
Purchasing a side of pork, or half a pig, offers an incredible opportunity to stock your freezer with a variety of delicious, high-quality meats. Understanding the process, from the terms used to the yields you can expect, will help you make an informed decision. By asking the right questions and working closely with your butcher, you can make the most of this rewarding culinary experience and enjoy the many delicious cuts this purchase has to offer.