Buying half a hog gives you chops, shoulder, ham, belly for bacon, ribs, and trim for sausage - roughly 60 to 80 pounds of packaged pork that you get to spec on a cut sheet. Pork is one of the most versatile whole animals to buy because almost nothing is wasted.
The five pork primals and their cuts
| Primal | Common cuts |
|---|---|
| Shoulder | Boston butt, picnic roast, ground pork, sausage |
| Loin | Pork chops, loin roast, tenderloin, baby back ribs |
| Belly | Bacon, fresh pork belly, spare ribs |
| Ham (leg) | Ham roasts, ham steaks, cured ham |
| Jowl / hock | Jowl bacon, smoked hocks for beans and greens |
How much you get
Expect roughly 60 to 80 pounds of packaged pork from a half hog, and about double from a whole. Because pork carries more usable fat than beef, a large share can become bacon, sausage, and lard if you want it, which stretches the value further.
Decisions on your cut sheet
- Chop thickness and bone-in vs boneless loin.
- Cure the belly and ham (bacon and ham) or take them fresh - usually an add-on.
- Sausage flavors from the trim: breakfast, Italian, brats.
- Keep the fat for rendering lard, or have it ground in.
For the beef equivalent, see our guide on how to buy a beef share.
Find a hog farm or processor: Find verified shops, processors, and farms near you on the Butcher Bud directory.
Last verified: July 2026 by the Butcher Bud editorial team. Ranges are typical; your processor or farm will quote exact figures. Regulations vary by state - confirm locally.