Someone who wants to become a farmer or a new farm customer often asks, “How much meat is in a whole pig?”
As the movement for slow food grows, more and more families choose to raise their own pork or buy it from a nearby farm.
For the last 5 years we have raised our own pigs. We have found pigs to be an excellent addition to the homestead, and a lucrative farm enterprise.
Thinking about raising or purchasing a whole pig? Want to know what you will get back in meat?
We picked up our pigs from the butcher today. Here is what we got from one pig in the bunch. Hanging weights were around 200 Lbs.
Nothing beats the flavor of homemade bacon sliced fresh from a whole hog. But when ordering a whole pig for processing, it can be tricky to estimate how much finished bacon to expect. The yield depends on many factors from the size of the pig to your cutting preferences. This guide covers bacon yield estimations so your breakfast is covered for months to come!
Average Bacon Amounts from a Whole Pig
Let’s start with the approximate bacon yield from an average 180-220 lb hog
- Whole belly = roughly 15 lbs
- Per half carcass = 7-8 lbs bacon
- Total for whole pig = 14-16 lbs
These numbers are based on a traditionally-trimmed belly which runs from the hams up to the shoulder area. The weight can shift a few pounds depending on the hog’s genetics and feed.
So from a whole market-weight pig expect around 15 lbs total of finished smoked bacon after curing and smoking.
Bacon Yield by Percentage
Another helpful guide is thinking in percentages The pork belly comprises about 5-6% of a pig’s live weight
So for example, on a 200 lb pig:
- 200 lbs live weight
- 5% is 10 lbs of belly
- Cured and smoked = 8 lbs of finished bacon
The belly percent method accounts for trim loss during processing.
Maximizing Bacon Cuts
If you want to eke out every last bit of bacon from your hog, ask the butcher to leave extra belly meat on the loin section.
By leaving an inch or two of belly intact on the loin, you gain bacon yield but lose a bit of the center-cut chops. It’s a tradeoff based on your pork preferences.
Also request extra flank bacon from the lower sides if you’re a true bacon fanatic. Just understand your total carton count will drop as more meat is allocated to bacon.
Average Thickness and Slice Counts
Expect home-cured bacon slabs to be about 1-1.5 inches thick before slicing. To estimate your total slice count:
- A 1-inch thick slab = approx. 18-20 slices
- A 1.5-inch thick slab = approx. 28-30 slices
So from a 15 lb whole belly, you may yield 250+ hand-sliced bacon strips after smoking!
Packaging and Storage Tips
To enjoy your bounty of bacon over many months:
- Chill bacon overnight before slicing to firm it up
- Slice only what you’ll use in 1-2 weeks, keep the rest in slabs
- Wrap sliced bacon tightly in butcher paper or vacuum seal
- Freeze remaining unsliced slabs in freezer bags
- Thaw slabs in fridge before cutting more slices as needed
Proper packaging and freezing lets you enjoy pristine, fresh tasting bacon for up to 9 months.
Ordering a Whole or Half Hog
If this peek into pork cutting has you eager for mountains of bacon, consider ordering a whole or half hog from a local farm. You’ll get way more than the store while supporting family agriculture.
Just provide your desired bacon slab thickness and slicing preferences when completing the custom cutting sheet. Then prepare for a bacon bonanza!
From pork belly to smoked goodness, bacon is one of the most divine delights from nose-to-tail hog harvesting. Now that you know what to expect yield-wise, get ready to fry up the most sensational strips around.
How much Bacon we got from Two Pigs
How much Bacon is in a 250 pound pig?
If we take the average weight of a pig as 250 pounds, you can get 23 pounds of bacon, which can be processed into fresh side, salt pork, and smoked bacon among others. We didn’t just come up with 23 pounds of bacon out of thin air. We calculated it as follows: A 250-pound pig provides approximately 144 pounds of retail cuts.
How much bacon can a pig eat?
Considering that you can get 23 lbs. of bacon from one pig, if we consider a single pack of bacon weighs 1 pound, you can get 23 packs of bacon from one pig or 368 slices.
How much meat can you get from a 250 pound pig?
The amount of meat you can get from a 250-pound pig is approximately 144 pounds of retail cuts. As this is just 57% of the original pig’s weight, you might be wondering what happens to the other 43%. Well, during slaughter and dressing, around 28% of a pig’s weight is removed because it is considered inedible.
How much meat can you get back from a pig?
You can expect to get about 57% of your pig back in edible cuts. When you do the math, that’s about 154 pounds of meat. Some people choose to take their pigs earlier at around 250 pounds, because the meat may be slightly more tender than it would at 270 pounds. In that case, you could expect to get about 144 pounds of meat back from your pig.
How much is a 250 pound pig worth?
In order of weight, a 250-pound pig is typically divided up as follows: How Much is a 250 lb Pig Worth? The typical cost of a whole hog is $6.00 per pound and $6.50 per pound for a half hog. As we know that a 250 pound pig gives approximately 144 pounds of retail cuts, a 250-pound pig is worth $864.
How do you choose a bacon pig?
The bacon journey begins with selecting the right pig. Farmers prioritize pigs that have been raised in a healthy environment, often focusing on specific breeds known for their meat quality. A well-fed and well-cared-for pig produces pork that’s both flavorful and of optimal texture for bacon.