April 20, 2021

Parts of a Pig

Our Heritage Berkshire hogs spend their days on our green pastures (and plenty of mud to roll around in!), rich in minerals with plenty of sunshine and fresh Northern California mountain air. They are with us from birth to their last day of harvest.

Butchery is a necessary trade that dates back many generations. When done correctly, purposefully, and diligently, this trade honors and respects the animal that is being harvested.

In this post, we’ll take you through each and every part of the pig, so you can learn exactly where your pork comes from and the best ways to cook it to experience the greatest flavor and tenderness.

At the bottom of this post, check out a video of Brian and I walking you through our plans for the M5 Custom Meat Co – set to open summer of 2021!


Bacon

Bacon

At Five Marys, we exclusively offer uncured bacon (which hasn’t been treated with sodium nitrate) cut from the belly and side of the pig. Our bacon is hickory smoked, fatty, and flavorful. It will be a delicious addition to any breakfast meal or BLT!

Bacon Ends

Bacon ends are the pieces left after a bacon slab is cut into the traditional strips that you’re used to. They pack a powerful flavor because they consist of the surface which was in contact with the spics and brown sugar during the smoking process. Bacon ends are cut into small cubes and chunks – perfect for putting on a salad, filling tacos, or adding to soup recipes.

Pork Belly

Pork belly is uncured, unsmoked, and unsliced bacon. Don’t let its name confuse you – the pork belly is cut from the meat on a pig’s side, not the stomach. Like sliced bacon, it has juicy fat layers which offer amazing flavor. You can even oven roast it, fry it, or use it to make your own bacon.

Bacon Recipes


Boston Butt

The Boston butt (sometimes called pork butt) is another name for the pork shoulder roast. It is a bone-in pork roast with a juicy, rich flavor. This roast is perfect for slow cooking, smoking, and especially pulled pork recipes.

Boston Butt Recipes


Jowl

Jowl Bacon

Pork jowl bacon is cut from the cheek of a pig. In southern states, it is known as hog jowl. It is less fatty than traditional bacon cut from the pork belly. Jowl bacon is generally smaller than pork belly bacon and therefore is good for adding to salads, casseroles, or as a side on breakfast dishes.

Jowl Bacon Ends

Like pork belly bacon ends, jowl bacon ends are the excess pieces left after jowl bacon is cut from the bacon slab of the jowl. Because they are small pieces, they are pre-cut for a flavorful addition to any side dish.

Fresh Jowl

Fresh jowl consists of the entire pork jowl, uncured, and unsliced. This is great for smoking, slicing for sandwiches, or preparing your own jowl bacon.

Jowl Recipes


Leg or Ham

Pork Leg Roast

The pork leg is traditionally where ham comes from, which is a cured, aged, and often smoked full leg. At Five Marys, we cut the pork leg roast into 2 inch thick, uncured steaks, which we call pork leg steaks. This size is great for the slow cooker and pulled pork, or it can be fried and sliced for sandwiches and other recipes.

Ham Recipes


Loin

Pork Loin Chops

Pork chops can be cut from the loin, ribs, and sirloin cuts on a pig. Pork loin chops are bone-in and less fatty, but still unbelievably delicious and juicy. Like a T-bone steak on a cow, these pork loin chops bear the signature T-shaped bone. It is recommended to cook them quickly, using high heat methods like grilling and pan searing.

Loin Recipes


Picnic Roast

The pork picnic roast (or pork arm / shoulder roast), like our other pork roasts, in a bone-in cut. It’s great for slow cooking, smoking, braising, and pulled pork recipes.

Picnic Roast Recipes


Ribs

Spare Ribs

At Five Marys, we sell full racks of pork spare ribs, which come from the lower part of a pig’s rib cage near the stomach. Spare ribs should be prepared low and slow for the most juicy and flavorful results – don’t forget to brush on your favorite BBQ sauce!

Ribs Recipes


Sirloin

Pork Sirloin Roast

Pork sirloin roast are leaner than other pork roasts, but still boast a delicious flavor. They should be slow cooked for the greatest flavor.

Pork Sirloin Chops

Pork sirloin chops, like our other pork chops, are bone-in. They are flavorful and juicy, but best when brined beforehand and cooked quickly on high heat.

Sirloin Recipes


Tenderloin

Pork Tenderloin

The pork tenderloin is the leanest and most tender cut on a pig. It is boneless, long, and cylindrical. Pork tenderloin is best prepared with a brine or marinade and should be quickly roasted, broiled, grilled, or sautèed.

Tenderloin Recipes


Ground Pork

The ground pork doesn’t come from just one place on the pig. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our ground pork is ground from more desirable cuts of the pig too! Our ground pork is made from trimmings from the entire animal, whether that be the neck or the prized tenderloin cuts. A diversity in cuts ensures the greatest flavor and quality of our ground pork. Our ground pork, breakfast sausage, and Italian sausage is great for a variety of recipes or as a substitute for ground beef.

Ground Pork Recipes


Check out this video of Brian and I walking you through our M5 Custom Meat Co. plans! This has been such a labor of love – and we’re thrilled to open in summer of 2021!

The comments +

  1. Josie says:

    Do you still have the Cuts of the Pig drawing for sale? We have the Cuts of the Cow framed in the Kitchen and wanted to frame the pig one too!

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