What you get
Every part of the hog has a job.
Your hog comes back already cut, wrapped, labeled, and frozen. Tap any cut to see what it yields and how to cook it.
Pork chops+
Bone-in, cut to whatever thickness you ask for, from the loin. Cook it: hot pan, butter, and pull it at 140°F. A well-finished chop doesn't need a brine.
Roasts+
Butt and picnic roasts from the shoulder, plus fresh or cured ham. Cook it: low oven, eight hours, no fuss: pulled pork, carnitas, and the Sunday roast.
Ribs+
Baby backs off the loin, spare ribs off the belly, country-style ribs from the shoulder. Cook it: low and slow, wrapped, then finished over heat.
Ground pork+
Packed in 1 lb packages from the trim. Cook it: the most useful thing in the freezer: meatballs, chili, dumplings, or stretched into a pot of sauce.
Bacon+
The belly, cured and sliced, or left as fresh side pork. Cook it: thick-cut into a cold pan, brought up slow. The fat on these hogs is worth saving in a jar.
Sausage+
Bulk or links, in mild, spicy, Italian, or chorizo. Cook it: breakfast patties, or squeezed out of the casing as the base for almost any braise.
From customers' kitchens
What folks did with theirs.
Photos sent in by people who bought a hog.
First on the list, first in the freezer.
We'll text everyone on the list as soon as the next batch is set, before it is listed anywhere else.