A Question of Pork: Belly vs Side

A few weeks back I was at the butcher shop and asked if they had any fresh pork belly. The butcher replied that they only have fresh side pork, he said that pork belly is only available from cheaper, fatter hogs, that they do not use. I ended up purchasing some of the side pork and I'll be making bacon out of it someday.

However my question now is this. What is the difference between Side Pork and Pork Belly? Is it just how fat the pig is? I'm under the impression that the side and belly would be separate cuts. Was I confusing the butcher somehow? Shouldn't all pigs produce some sort of belly when butchered? Is it truly only cheaper, fatter pigs that create pork belly?

Thanks for any help you can offer.

According to my trusty copy of the NAMP Meat Buyers Guide, there is no such thing as pork side, only pork belly. It is interesting that your butcher described the fatter hogs as cheaper, because one of the criticisms that I have read about the mass produced pigs is that they are being bred to be too lean (we dont want any fat with our other white meat). The more expensive heritage pigs generally contain more fat.

-Will

Thanks Will.

I was also confused about calling fatter pigs cheaper, because I too was under the impression that most people who are into pig think that most american pigs are too skinny and do not carry enough fat on them.

Maybe he was confused, I have no idea, it was very busy. Maybe I'll talk to someone else next time I go in.

Industrial belly from Peoria Packing:



Naturally-raised belly from Northeast Iowa Specialty Meats:



Hard to reconcile with what you were told.