Suggested Hog Cuts

[mendozer]

I'm prepping to butcher my first hog in the early spring. My buddy's raising a Tamsworth/Berkshire cross. Are there any "must have" cuts I should specially prepare for charcuterie? I'm going to butcher chops, side, cheeks, trotters, etc the usual. One whole cut I want to do is one of the hams and try a proscuitto with it. Maybe another for the front shoulder as a porchetta. Any other 'charcuterie cuts' I should think of other than just butchering it out as chops and roasts?

 

[myownidaho]

The one that comes to mind is the coppa that runs from the neck through the shoulder. It’s the cut for capocolla that isn’t easy to find here.

 

[daveomak]

There is a guide somewhere that states, the ham should be less than 22#'s to properly dry cure to prosciutto...
The pig MUST NOT be overheated when slaughtered... Preferably in the shade and cool... no running... no getting worked up.... Quarter and into the walk in cooler... about 38 F....

 

[chef jimmyj]

Coppa, Jowls for Guanciale, Back Fat for Lardo, one Loin for Lonzino and piece of Belly for Pancetta. Porchetta is a good choice but ask the butcher to leave as much Skin as possible while boning it out...JJ

 

[atomicsmoke]

Tenderloin cures and air dries quickly. And is one of easier cuts to air dry cure.

Head for headcheese.

Ears/tail/trotters for terrine, aspic.

Ham bones and spine for cold smoking (for soups or beans).

Organs and tongue for organ sausage.