What Cuts of Pork Come with a Whole or Half Hog?

May 27

Thinking about buying a whole or half hog, but not sure what you’ll actually get? Don’t worry! At Sullivan Farms, we believe in transparency — and that means helping our customers understand exactly what goes into their freezer when they buy in bulk.

Why Buy in Bulk?

Buying a whole or half hog is one of the most rewarding ways to stock your freezer. Not only do you get high-quality pork raised with care, you also have the chance to enjoy the full range of what a pig has to offer. It’s a way of honoring the whole animal—and, in our case, honoring a pig that’s lived its life on our farm, roaming outdoors, rooting around in the dirt, and being, well, a pig.

What’s Included?

Here’s a general breakdown of what cuts you can expect from a whole or half hog:

Pork Chops – popular cut! It comes from the loin of the pig, typically including a rib bone. Hence, the name bone-in chop.
Tenderloin- a boneless cut of meat from the back of the pig, specifically from the area along the backbone.
Pork Steaks – what Missouri is known for! They are a thick, bone-in cut from the shoulder.
Ham - hind leg of the pig. Usually a cured meat, meaning it’s preserved by salting and smoking. Want it fresh, uncured? No problem! You can have whole hams, or ham steaks made.
Butt or Shoulder Roast – refers to a cut of meat from the upper shoulder. Great for pulled pork.
Boneless Loin Roast - a boneless cut of meat from the back of the pig, specifically from the area along the backbone
Bacon - Made from the belly of a pig. It is cured, often smoked, and then cooked before eating. Want an uncured, fresh belly? No sweat, we can do that!
Jowl - rich, fatty cut of pork from the cheek area of the pig. It is often cured and sliced like bacon.
Ground Pork or Sausage – made from trim (about 35% of the pig is trim). Great for meatballs, pork burgers or breakfast sausage.
Organ Meats– Liver and heart. Both are a good source of nutrients, including vitamins and minerals.
Neck bones — Very flavorful! They are known for their rich, deep flavor and high muscle-to-fat ratio, making them suitable for slow-cooking methods like soups, stews, and braises. Great source of collagen.
Lard - is created through a process called rendering, where pork fat is slowly cooked until it melts and is separated from the meat. Lard should be a staple in everyone’s kitchen. It’s great for baking, frying, and greasing a skillet. Ditch the seed oils and give it a try!

What’s great is that you’re not locked into one set of cuts — you can choose what works best for your household. Don’t love ham? Have it ground into sausage instead. Want extra brats or all ground pork? That’s possible, too.

You’re Not On Your Own

When you place your order, our processor—Davis Meat in Jonesburg, MO—will walk you through the options using a simple cutting sheet. They’ll help make sure you're getting the cuts that make sense for how you cook and eat. Whether you're new to bulk meat or a seasoned pro, there’s no need to feel overwhelmed.

Honoring the Whole Animal

Buying a whole or half hog isn’t just a cost-effective way to buy pork—it’s a connection to where your food comes from. These are pigs that lived full, healthy lives on pasture, and your purchase helps us continue to raise animals with respect and care. It's a way to eat more intentionally and support a small, sustainable farm in the process.