Pigs are a versatile animal, providing a wide range of meat products. But let’s be real, the star of the show is bacon.
Whether you’re enjoying it for breakfast, adding it to a sandwich, or using it as a flavor booster in your favorite dish, bacon is beloved all over the world.
But just how much bacon can you get from a pig? And what else can you do with the rest of the meat?
In this article, we’ll dive into the numbers and explore the world of pig farming and bacon production. Get ready to learn everything you need to know about how much bacon per pig!
How Much Bacon Per Pig?
When it comes to bacon production, the amount of meat you can get from a pig depends on a few factors. On average, a 250-pound pig will yield around 15 to 25 pounds of bacon. However, this can vary depending on the cut and how it’s cured.
It’s important to note that bacon only accounts for about 11% of the pig’s carcass today, compared to 15-18% just two to three decades ago. This is due to changes in the way pigs are raised and processed.
Forty years ago, the amount of separable fat in a belly was commonly listed as 68-75%. Today, the amount of fat in sliced bacon is dramatically less, at 45-55%. This is because bacon has gone from being a center-of-the-plate breakfast meat item to an integral ingredient in many foods.
In addition to bacon, a whole hog can provide a variety of other meat products. A live 300 lb hog yields a hanging weight of 216 lbs (108 lbs per half). This hanging weight includes the bones, head, cartilage, skin and other bits. Not all of this is edible, so once removed you are left with 140-150 lbs (70-75 lbs per half) of meat for your freezer.
While bacon may be the star of the show, there are plenty of other delicious cuts of pork to enjoy. From pork chops to ham to sausage, a single pig can provide a wide range of meat products for your family or business.
The Anatomy Of A Pig: Understanding The Cuts Of Meat
To fully understand the amount of bacon and other meat products that can be obtained from a pig, it’s important to have a basic understanding of the different cuts of meat that make up the pig’s anatomy. The pig is typically divided into four main primal cuts: the shoulder, loin, belly, and legs.
The shoulder, also known as the butt, is located at the front of the pig and includes the upper portion of the shoulder as well as the front leg, which is commonly referred to as the picnic. This cut is often used for slow-cooking methods such as pulled pork.
The loin is located in the middle of the pig and consists of two sections. The top portion, known as the pork loin, is tender and lean and is often used for chops and roasts. The bottom portion, known as the pork belly or side, is fattier and is commonly used for bacon.
The leg primal cut includes the hind leg and rump of the pig. This section is where ham comes from and is often cured and smoked for a distinct flavor.
In addition to these four main primal cuts, there are also subprimal cuts that can be obtained from each section. For example, from the loin, you can get tenderloin, baby back ribs, and sirloin chops. From the belly, you can get bacon and pork belly slices.
It’s worth noting that different countries may have different names for cuts of meat or may divide the pig into more or fewer primal cuts. However, understanding these basic cuts can help you make informed decisions when purchasing pork products and can also give you a better idea of how much meat you can expect to get from a pig.
How Much Bacon Can You Get From A Pig?
Bacon is one of the most beloved meat products in North America and around the world. But just how much bacon can you get from a pig? On average, a single 250-pound pig will yield around 15 to 25 pounds of bacon. However, this can vary depending on the cut and how it’s cured.
It’s important to note that bacon only accounts for about 11% of the pig’s carcass today, compared to 15-18% just two to three decades ago. This is due to changes in the way pigs are raised and processed.
If you’re thinking of raising pigs for bacon production, it’s important to consider the costs and challenges associated with rearing pigs. However, if you do decide to go down this route, a single pig can provide you with $75 to $175 worth of bacon depending on market prices.
In addition to bacon, a whole hog can provide a variety of other meat products. For example, a live 300 lb hog yields a hanging weight of 216 lbs (108 lbs per half), which includes bones, head, cartilage, skin and other bits. Once these are removed, you’re left with 140-150 lbs (70-75 lbs per half) of meat for your freezer.
While bacon may be the star of the show, there are plenty of other delicious cuts of pork to enjoy. From pork chops to ham to sausage, a single pig can provide a wide range of meat products for your family or business. So if you’re looking to raise pigs for food production, there’s plenty to enjoy beyond just bacon.
The Bacon-Making Process: From Slicing To Curing
The process of making bacon involves several steps, from slicing the pork belly to curing it. To start, the pork belly is sliced into strips of the desired thickness. Once sliced, the bacon is typically cured using a dry-curing method. This involves rubbing the raw bacon with a mixture of salt and other seasonings, such as sugar, to impart flavor and cure the meat over a week or two. During this process, no liquid is added to the bacon.
After being cured, the bacon is rinsed off and dried before being smoked for further preservation and flavoring. Smoking typically occurs at a low heat to impart flavor without cooking the meat. Different types of wood chips can be used in the smoker to impart specific flavors, such as applewood or hickory.
If the bacon is not smoked, it can be hung to air dry in a cold environment for weeks or even months. This traditional method of drying is known as air-curing or cold-smoking. Once fully cured and smoked or air-dried, the bacon can be sliced and enjoyed.
Making your own bacon at home is also possible with just a few simple steps. It involves patting the pork belly dry, covering it with a mixture of salt and sugar, allowing liquids to be extracted, rinsing the meat, drying it thoroughly, and then hanging it to either age or until ready to enjoy.
What To Do With The Rest Of The Pig: Other Meat Products To Enjoy
Aside from bacon, there are many other meat products that can be enjoyed from a pig. Pork chops are a popular cut that can be grilled, baked, or fried. They come from the loin of the pig and can be bone-in or boneless. Pork shoulder or Boston butt is another cut that is great for slow-cooking or smoking. It is often used to make pulled pork sandwiches or carnitas.
Ham is a classic pork product that can be served as a main dish or used as an ingredient in other dishes. The ham can be smoked, cured, or roasted and can be served hot or cold. Sausage is another popular pork product that comes in many varieties including breakfast sausage, Italian sausage, and chorizo. It can be used in a variety of dishes such as casseroles, soups, and pasta dishes.
Other cuts of pork include spare ribs, baby back ribs, and pork belly. Spare ribs and baby back ribs are great for grilling or smoking and are often served with barbecue sauce. Pork belly is a fatty cut that can be roasted or braised and is often used to make bacon or pork belly sliders.
In addition to these cuts of meat, there are also many by-products that come from pigs such as lard, which can be used in baking or cooking, and gelatin, which is used in many food products such as gummy candies and marshmallows.
Sustainable Pig Farming: Best Practices For Ethical And Delicious Bacon
Sustainable pig farming is not only good for the environment but also for the well-being of the animals. Pig farmers are committed to taking care of both animals and the planet, and they have made great strides in reducing their footprint. The pork industry has released a new sustainability report titled “Commit and Improve: Pig Farmers’ Approach to Sustainability,” which shows pig farmers’ progress toward sustainability through the “We Care” ethical principles. These principles include data on food safety, animal well-being, the environment, public health, our people, and communities.
To ensure that pigs are healthy and well-fed, pig farmers work with nutritionists to develop animal diets that are nutritionally balanced, age-appropriate, and sustainable. They use strategies that target efficient production, maximize animal health, and follow proper feed processing and biosecurity protocols. Improved and modern animal housing also allows farmers to control access and prevent the introduction and spread of disease.
Pigs are incredibly intelligent and social creatures who bond in close-knit groups in which females raise their young. Conventional farming could not remove a pig further from this natural form of living. Most pork that you find at the store or served in restaurants will come from pigs that have lived in confinement and isolation, or alternatively, in densely packed pens that turn pigs aggressive.
To address this issue, some farmers are adopting regenerative farming practices that not only produce happy hogs and finer pork but also heal the land, body, and local food systems. These practices include rotational grazing, cover cropping, reduced tillage, and the use of natural fertilizers.
When it comes to bacon production, sustainable pig farming practices can result in ethical and delicious bacon. By using humane animal welfare practices and environmentally friendly methods, farmers can produce high-quality pork products that are healthier for both consumers and the planet. So next time you enjoy a slice of bacon or any other pork product, remember that sustainable pig farming practices have gone into making it possible.
