I usually just take the hams & loins and give the buzzards the rest. I have a soup recipe that calls for pork neck bones. Anyone ever harvest the neck for broth? Is it worth it on a wild pork?

My neighbor says he likes the neck roast. He pretty much uses all the pig meat, and the heart. When he gets finished with the carcass, there’s not much left. Me, I just debone the hindquarters and take the backstrap, and sometimes the shoulders on a big one.

Front shoulders make for great pulled pork out of a crockpot. I like to smoke them some first so I get the best of both worlds (smoky flavor and tender juiciness).

I take the quarters, neck, and back straps/tenderliins.

I think neck roasts on most animals make good slow cooked meat. Pigs are no exception.

If you don’t want to Jack with the neck just take both shoulders. Similar amount of meat for much less work.

It's not the meat I'm after, I have plenty of that just from loins and hams. It's the bones for broth I'm considering.

I make broth all the time from feral pigs. I'm not aware of any difference in flavor of the bones from the neck vs bones from elsewhere in the pig. Sometimes broth recipes tell you to use scraps, or neck bones, etc., because those are cheaper, not because they have some special flavor.
You didn't ask, but I always roast the bones before making broth.

Any one eat the ribs?

I smoked a whole bone in neck roast almost as much meat as a shoulder on a 100 lb hog. I've also turned em into a wet brined ham. Of course I also like the ribs on the smoker too.

Thanks Lalo, I'ma give it a go then.


I have but it's a lot of work for little reward. In the middle of the night I like to sleep, not disassemble a pork. Sometimes I just take the loins off the back and go back to sleep. Sometimes I just shoot em, and go back to sleep without any take.

I've eaten the ribs, but they are easy to screw up on the smoker due to lack of fat. They will dry up pretty easy but still tasty.