WHAT CUTS SHOULD I ORDER?

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Written by AKKPS Member Steve Baker of IrishMudd LLC

Whether you're a first-time KuneKune owner preparing for your initial harvest or an experienced breeder looking to optimize your pork processing, understanding what cuts to order is essential to getting the most value from your pig. As a lard-type heritage breed, the KuneKune pig offers unique culinary and practical opportunities, but also requires a different mindset than commercial pork production. Unlike commercial hogs, which are bred for fast growth and lean meat, KuneKune are prized for their flavor, marbling, and rich, buttery fat. A full-grown KuneKune typically yields less total muscle mass, but far more fat that can be rendered or used in value-added products. Because of this, the cut strategy should focus on quality over quantity and emphasize whole-animal use whenever possible.

The KuneKune carcass is divided into the same primal sections as other hogs:

  • Shoulder (Boston butt & picnic roast)
  • Loin (chops, tenderloin, back fat)
  • Belly (bacon, pancetta, side pork)
  • Ham (fresh, cured, or smoked)
  • Head (jowl, tongue, cheeks, skull)
  • Feet & Bones (trotters, soup bones)
  • Fat (leaf lard, back fat)

Each of these primal offers different opportunities depending on your end use, whether that’s home consumption, resale, charcuterie, or artisan processing. Before you drop off your pig, take time to consider your household’s habits or your customer base. Your cut sheet should reflect what you use, not just what’s traditional.

For Home Freezer Stock:

  • Pork chops (bone-in or boneless)
  • Shoulder roasts or pulled pork
  • Ground pork and sausage
  • Ham steaks or half hams
  • Bacon (or fresh side pork)
  • Tenderloin (small but premium)
  • Jowl bacon (guanciale)
  • Leaf lard for baking or soap
  • Trotters and ears for stock
  • Offal: heart, liver, kidneys
  • Head for head cheese, broth, or display

For Charcuterie or Artisan Use:

  • Coppa (neck muscle from the shoulder)
  • Pancetta (cured belly)
  • Prosciutto or cured hams
  • Lardo (cured back fat)
  • Tongue, cheeks, and jowls

Not all processors are familiar with lard breeds like KuneKune, and not all offer the same services. If you're planning to sell meat retail or across state lines, you’ll need to use a USDA-inspectedfacility. For personal use or farm-direct custom shares, custom-exempt may suffice; check your local regulations. Every pig is different, but generally speaking:

·         Hanging weight is about 60–70% of live weight

·         Finished cuts (wrapped and frozen) are around 60–65% of hanging weight

·         Expect 15–30 pounds of fat, depending on genetics and finishing

Don’t underestimate the value of fat and bones—they can be used for lard, bone broth, soap, pet treats, and more. Processing a KuneKune pig is a rewarding step in responsible animal husbandry, but it’s easy to overlook your options until it’s too late. Take time to plan your cut sheet, communicate clearly with your butcher, and ask for what you need. Heritage pork isn’t just about taste—it’s about respect, resourcefulness, and reconnecting with the whole animal. With the right approach, every part of your pig can be put to good use.

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