What portions can I buy?
Most butcher shops offer pork as a whole pig (both sides, 175–220 lbs hanging weight) or a half pig (one side, 90–110 lbs hanging weight). Unlike beef, pork is not typically sold by quarter, as the primals don't divide as cleanly into front and hind sections.
What cuts do I get from a half pig?
From a half pig you get cuts from four main primals: the shoulder (Boston butt roast, shoulder steaks, ground pork), the loin (center-cut chops, rib chops, tenderloin, loin roast, baby back ribs), the belly (spare ribs, St. Louis ribs, pork belly slab), and the ham (fresh ham roast, ham steaks, ham hocks).
How much freezer space do I need?
A half pig yields approximately 50–70 lbs of packaged meat, requiring 2–3 cubic feet of freezer space. A full pig yields 100–140 lbs, needing 4–5 cubic feet. A standard chest freezer handles a whole pig comfortably.
How much does a half pig cost?
A half pig typically costs $2.50–$4.50 per pound of hanging weight, with processing fees of $0.60–$1.00/lb. All-in, expect $4–$7 per pound of packaged pork — a significant savings over retail, especially on premium cuts like tenderloin and baby back ribs.
What is the difference between spare ribs, St. Louis ribs, and baby back ribs?
Baby back ribs are cut from where the ribs meet the spine below the loin — leaner and more tender. Spare ribs (also called belly ribs) are cut from the lower rib cage near the belly — meatier and more flavorful. St. Louis ribs are spare ribs trimmed into a uniform rectangular rack. Choosing St. Louis ribs reduces your spare rib availability since they come from the same rack.