Different Cuts of Meat on a Hog
The four primary cuts of meat on a hog are the shoulder, loin, side and leg. These cuts are rendered into roasts, steaks, chops, tenderloins, fresh ham, ground pork and sausage, and cured or smoked to make bacon and ham. Per capita pork consumption in the United States was 62.8 pounds in 2009. Add this to my Recipe Box.
Shoulder
The shoulder yields blade roasts and steaks, smoked hock and arm, butt roast and steak and pork for grinding and sausage-making. Cook a pork butt roast in the oven at 350 degrees F., allowing 45 minutes per pound. Half-inch-thick patties made from ground pork should be pan-fried for 8 to 10 minutes.
Side
The side yields back ribs, spare ribs and pork that is cured to make bacon. Two to 4 lbs. of spare ribs should be roasted in the oven at 350 degrees F. for 1 1/2 to 2 hours, braised for 2 to 2 1/2 hours or broiled for 1 1/2 to 2 hours. Bacon can be pan-fried or microwaved on a bacon rack until crisp.
Loin
The loin yields loin chops, roasts, country-style ribs, tenderloin or a whole loin. A 2- to 5-lb. roast, with or without the bone, should be roasted in the oven at 350 degrees F. for 20 to 30 minutes per pound. A tenderloin weighing 1/2 to 1 1/2 lbs. should be roasted at 450 degrees F., also for 20 to 30 minutes per pound, or broiled for 15 to 25 minutes per pound. Country-style ribs should be cooked the same way as spare ribs.
Leg
The leg is used to make fresh, smoked or cured ham. A fresh ham weighing 12 to 16 lbs. should be roasted in the oven at 350 degrees F. for 22 to 26 minutes per pound, while a 5- to 8-lb. fresh ham should be roasted at the same temperature for 35 to 40 minutes per pound. Canned hams or other pre-cooked hams can be eaten without cooking, but can be heated in the oven at 350 degrees F. Heat a 3- to 10-lb. canned ham for 15 to 20 minutes per pound and a 7- to 9-lb. spiral-cut ham for 14 to 18 minutes per pound.
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