At Vaughn Family Meat Co., we do not believe in wasting a good hog. When a whole animal comes through our Gardnerville cutting room, every piece has a job—from the chops families grill on weekends to the trim that becomes our breakfast sausage.

From Shoulder to Ham

The shoulder becomes pulled pork and picnic roasts. The belly is cured into bacon or rolled for roasting. Loins and tenderloins are cut for quick weeknight dinners, while hocks and bones go into stocks and beans. Even the fat gets rendered for cooking or mixed into fresh sausage.

If you have ever thought about buying a half or whole hog, talk to us. We can break it down the way your household actually eats, and we will point you toward simple recipes for the cuts you might not know yet. Nose-to-tail is not a trend for us—it is how a family butcher shop has always done business in the Carson Valley.