Cuts of pig during slaughter

Cuts of Pig (Pork Carcass Cutting and Processing)

After slaughtering and dressing of the pig, the carcass is divided into different wholesale and retail cuts based on meat quality and commercial value.

1. Primary (Wholesale) Cuts of Pig

The major cuts obtained from a pig carcass include:

• Head
• Used for head meat, cheeks, and processed products
• Shoulder (Boston butt & picnic shoulder)
• Used for sausages, minced meat, and slow cooking
• Loin
• High-quality cut
• Used for chops, roasts, and tender cuts
• Belly (Side pork)
• Used for bacon production
• Rich in fat
• Ham (Hind leg)
• Used for ham and cured products
• One of the most valuable cuts
• Feet (Trotters)
• Used in soups and traditional dishes

2. Secondary (Retail) Cuts

From the primary cuts, smaller retail cuts are obtained:

• Pork chops (from loin)
• Bacon slices (from belly)
• Ham slices (from hind leg)
• Shoulder cuts for curry and mince
• Ribs and spare ribs
• Fat (lard) for cooking and processing

3. Edible By-productsDuring processing, several by-products are also obtained:

• Liver and heart – nutritious organ meats
• Kidneys – used in cooking
• Leaf fat – used for lard production
• Intestines – used for sausage casings

Head parts – used in processed meat products