Master Your Pork Share Like a Pro: The Ultimate Cut-by-Cut Guide

Getting a bulk pork share is exciting… but it can also feel a little overwhelming...

Especially when you're staring at a long list of cut options and wondering, what the heck is a coppa steak?

Don’t worry. We’ve got you covered.

This blog series walks you through every part of the hog like:

Jump to:

The loin is one of the most versatile and sought-after sections of the hog. Think pork chops, tenderloin, and ribs...

Your options:

Bone-in Pork Chops: Choose T-bone style (includes tenderloin) or regular loin chops.
- Cook Tip: Season with salt and pepper, sear on high heat, finish in the oven.
Tenderloin (separated): Lean and delicate.
- Cook Tip: Roast whole with garlic and herbs, or slice into medallions and pan-fry.
T-Bone Chops: A steakhouse-style pork chop.
- Cook Tip: Grill medium-high and rest before slicing.
Boneless Chops + Baby Back Ribs + Whole Tenderloin Combo: Ultimate flexibility.
- Cook Tip: Marinate the chops, roast the tenderloin, and save the ribs for BBQ night.
Whole Loins: Slice how you like.
- Cook Tip: Roast whole with rosemary, garlic, and olive oil.

Whether it’s summer grilling or a cozy winter bake, ribs bring the flavor.

Your options:

Spare Ribs (St. Louis Style): Meaty and rich.
- Cook Tip: Season, wrap in foil, cook low and slow.
Riblets: Smaller bites, big flavor.
- Cook Tip: Toss in sauce and bake until tender.
Baby Back Ribs: Only available if you go boneless with the chops.
- Cook Tip: Dry rub, bake at 300°F for 2.5 hours, then finish on the grill with sauce.

This is where things get juicy. The shoulder (aka Boston Butt or Picnic Shoulder) is a favorite for pulled pork and beyond.

Your options:

Large Roasts (4–5 lbs): Pulled pork perfection.
- Cook Tip: Rub with spices, slow roast or smoke for 8–10 hours.
Small Roasts (2–3 lbs): Weeknight wonder.
- Cook Tip: Toss in the crockpot with onions, garlic, and broth.
Coppa Steaks: Marbled and rich.
- Cook Tip: Sear hot, finish low, salt at the end.
Blade (Picnic) Steaks: Affordable and flavorful.
- Cook Tip: Marinate, then grill or pan-fry.
Sausage: Shoulder trim makes amazing sausage.
- Cook Tip: Use in pasta, eggs, casseroles—you name it.

Here’s how to pick what fits your cooking style:

Ham isn’t just for holidays. These cuts are surprisingly versatile.

Your options:

Whole Ham (18–25 lbs): For serious smokers.
- Cook Tip: Score, glaze, bake low and slow.
Large Roasts (7–9 lbs): Great for gatherings.
- Cook Tip: Honey or mustard glaze, roasted to perfection.
Small Roasts (3–5 lbs): Weeknight centerpiece.
- Cook Tip: Braise in cider or roast with herbs.
Ham Steaks: Quick, easy, and crowd-pleasing.
- Cook Tip: Pan-fry with pineapple or maple syrup.
Ham Hocks: Don’t sleep on these!
- Cook Tip: Simmer for hours in beans or greens for unbeatable flavor.

Want to get hands-on? Cure or smoke your own—or leave them fresh for DIY projects.

Everyone’s favorite section. The belly is the gift that keeps on giving.

Your options:

Whole Bellies: Make your own bacon.
- Cook Tip: Cure with salt and sugar, smoke, slice, devour.
Smoked & Cured Bellies: Ready to slice and eat.
- Cook Tip: Pan-fry or bake on parchment.
Sliced and Packaged Bellies (Uncured Bacon): Easy peasy.
- Cook Tip: Fry low and slow until crispy.

Note: Some pigs don’t have enough belly for slicing—we’ll let you know ahead of time.

Sausage = versatility. And we don’t skimp on flavor.

Flavors include:

Forms:

Important: 10 lb minimum per flavor.

Whole shares = ~40 lbs of sausage, half shares = ~20 lbs.

Here’s where things get fun—and a little adventurous.

Jowls: Like bacon, but richer.Cook Tip: Smoke, slice, and fry.
Fatback: Render into lard or add flavor to greens.
Leaf Fat (Lard): For flaky pie crusts or homemade salves.
- Cook Tip: Render low and slow.
Soup Bones: Deep flavor for broth.
- Cook Tip: Simmer 12–24 hours with herbs and veggies.
Offal (Heart, Liver, etc.): Nutrient-dense or pet-friendly.
- Cook Tip: Add to stew—or freeze for homemade dog treats.