If you’re ordering a half hog from us or from another local family farmer and getting your meat custom cut by a local butcher, you may be wondering what to have the butcher make with all that pork. Here is one example. You could probably copy this and send it to the butcher if you like.

This is relatively simple; you could, of course, be a lot more creative in what you get, and you could keep a lot more of the fat and offal if you want to cook more of it. The amount of extra fat here will make perhaps around 6 pints of rendered lard; by all means keep more for rendering if you want more.

This example has a lot of cured bacon and ham but you will not get as much sausage. You’ll still get a few pounds of sausage though, from the trimmings, so you’ll need to decide what kind of sausage you want. Bulk (loose) breakfast or Italian sausage both tend to be pretty versatile in the kitchen; if you want something like bratwurst they’ll be delicious but butchers normally charge extra as putting sausage in casings is extra work. Worth it if you don’t mind the extra cost! If you want more sausage, two decent options are to grind the ham leg or grind the picnic shoulder. For some other ideas see this post.

Packaging: butcher paper works great. Some butchers will offer vacuum-sealed plastic for an extra cost. This makes it easier to see what you’re pulling out of the freezer, and it’s possible the vacuum seal will prevent freezer burn longer. Throwing a pork barbecue extravaganza for your friends seems like more fun though. Both paper and plastic are good options for freezer storage, so it depends on your preference.

Here is the custom cut example:

SHOULDER

Picnic shoulder roast, bone-in, trim as needed but keep it on the larger size around 6+ pounds if possible, for smoking.

Make a little shoulder bacon, 1 pound packages. Cut the rest of the Boston Butt into a smaller boneless roast or roasts, in the 3 pound range.

LOIN

Pull off the tenderloin and keep it whole. Take out the baby-back ribs as well and keep as a whole rack.

Make double-thickness boneless pork chops, 2 per package. Keep a good 3/4 inch or so of fat on the the chops.

Add the pork sirloin to the sausage grind.

BELLY

Spare ribs yes, whole rack.

Standard bacon, 1 pound packages.

HAM

Cure the ham and take some center-cut bone-in ham steaks, 3/4 inch thick, one per package.

Keep the butt and shank parts of the ham whole, so these are two smaller hams in the 3-pound range in addition to the center-cut ham steaks.

OTHER

Smoke the hocks.

Make some jowl bacon, 1 pound packages.

Package about 10 pounds of back fat and about 5 pounds of leaf lard.

Package any extra bones for soup stock. Yes to neck bones if available.

Split the feet for stock.

Package a couple pounds of pork skin, enough to make a batch of pork rinds but not go crazy.

Heart and liver, yes (if available). No to the rest of the offal.