The pig is divided into four distinct segments, known as primal cuts: the shoulder, loin, leg, and side or belly. From these, every other cut sold on the market is obtained.

The hog Marsh is butchering hails from Rettland Farm in Gettysburg, Pa. He cuts just behind its ankle and snaps the leg over the side of his table, separating the foot, or trotter, from the ham hock.

That anxiety shows up in the cuts people choose, the meals they plan, and what they’re willing — or no longer willing — to ...

All of Local Pig’s sausage is handmade, which is important because it’s made with quality cuts of meat rather than castoffs (a good sausage will contain about 80% fat).