How Much Bacon Can You Get from One Pig? Breaking Down the Bacon Yield

Bacon is one of the most popular pork products, beloved for its smoky, salty flavor and crispy texture. But have you ever wondered just how much bacon you can get from a single pig? The amount of bacon from one pig carcass can actually vary quite a bit based on different factors.

In this article, we’ll break down the average bacon yield per pig, the cuts of pork that bacon comes from, variables that affect bacon quantity, and how to get the most bacon for your buck when buying pork. Let’s dive in!

Average Bacon Yield Per Pig

An average market hog weighing 215-270 lbs live weight will yield a carcass weight of approximately 150-200 lbs.

Out of that carcass you can expect around 10-14 lbs of cured and smoked bacon. This represents about 6-8% of the total carcass weight.

So if you are purchasing a whole pig for meat processing plan on getting 10-14 lbs of finished bacon back after curing and smoking. Of course the yield depends on the size and attributes of the particular animal.

Pork Cuts Used for Bacon

The pork belly is the cut of meat from pigs that bacon is made from. The belly runs along the underside of the hog and contains a high concentration of fat interlaced with streaks of meat.

Bacon can also come from other pork cuts like the loin or jowl, but belly is considered the highest quality. A hog carcass typically contains 15-20 lbs of belly before processing.

After the bellies are removed from the carcass, they are cured, smoked, and sliced to make bacon. The curing and smoking process reduces moisture and concentrates the flavor.

Variables Affecting Bacon Quantity from a Pig

There are a several factors that impact how much finished bacon you’ll get from a pig:

• Breed – Heritage hog breeds tend to have more fat than commercial pigs.

• Diet – Pasture-raised pigs produce bacon with more marbling than grain-fed.

• Size – Larger hogs over 300 lbs yield more belly and bacon.

• Trimming – Excess skin, fat, and imperfections are trimmed off which reduces quantity.

• Curing method – Dry cured bacon loses more moisture than wet brined bacon.

• Slice thickness – Thin slices result in more bacon packages than thick cut.

The quality and attributes of the pork belly itself before processing greatly affects the end weight and slice count of the bacon.

Getting the Most Bacon for Your Money

If you want to get the most bacon for your dollar when buying pork for bacon, here are some tips:

• Select a hog breed with higher fat content like Berkshire, Mangalitsa, or Gloucestershire Old Spot.

• Choose heritage breed pigs over commercial lean breeds.

• Opt for belly-on rib primal cuts rather than pre-trimmed loin or shoulder.

• Request minimal trimming of skin and fat when processing.

• Buy whole untrimmed bellies to process yourself.

• Consider making lard from fat trimmings for extra value.

With the right breed and cut selection, you can maximize your bacon yield per pig.

In Summary

One pig can produce 10-14 lbs of cured, smoked bacon depending on size and attributes. The pork belly is the ideal cut to produce artisanal bacon. Factors like genetics, diet, belly thickness, and processing methods impact the final quantity. Choosing fatty heritage breeds and buying belly-on cuts gives you the most bacon for your money.

So if you’re buying a whole hog to make your own smoked bacon at home, you’ll come away with plenty of delicious breakfast slices to enjoy all year long!

Frequency of Entities:

Pork belly: 5
Bacon: 13
Pig: 7
Cured bacon: 2
Smoked bacon: 2