What cuts will you get from a whole hog?

How many cuts you get and what you get depends on the type of cuts, and how much the pig weighs. We cannot be exact on any of these, but here is a sample approximation...

Each whole pig has approximately:

  • 26 Loin Chops (1/2 lb. ea.)
  • 27 Shoulder Steaks (1 lb ea.)
  • 4 Sirloin Chops
  • 4 Spare Ribs
  • 2 Hams - 30 lbs. (15 lbs. ea.) 
  • Sausage – around 25 lbs. 
  • Bacon – around 19 lbs. 

Guess what! Pasture raised pork is good for you!

  • High in Vitamin D
  • Contains Healthy Cholesterol - Lard has the most monounsaturated fats at these 48% fats help to lower blood cholesterol levels and  maintain healthy cell 
  • Has a high smoke point-375f
  • Contains Choline-important nutrient,only 10% of the population get enough.
  • Taste Great!   

Don't Forget!

Don’t forget to ask the butcher for the lard! Ask for back lard and leaf lard, ground, but kept separate.

Leaf Lard

This is found around the Kidneys and is the purest - best used for baking pie crusts, etc.

Found on the back of the pig. This soaks up all the wonderful vitamin D from being out in the sunshine on the pasture!**We can provide instructions on rendering and preserving the lard if needed.

We love our pigs and give them the best care possible. It's truly Hog Heaven here on our homestead!

Why choose Idaho Pasture Pigs?

  • Pasture raised = Heather pigs.
  • Excellent meat quality (Red, marbled, and tastes great!)
  • Meat is high in vitamin D, selenium (vital antioxidant), significantly more vitamin E, and more healthy fatty acids.
  • Mild mannered - easy to raise and handle, easy on pasture, and farrow without intervention.
  • They're so dang CUTE! 😊