Pork Derind Belly 9-13# Boxed
USDA Spec
IMPS 2020 §409In simple termsThe skinless belly, the whole belly with the skin pulled. The dominant industrial input for domestic sliced bacon programs. Sold by size class (typically 9-13 lb, 13-17 lb, 17+ lb) to slicers.
Skinless belly as described in Item 408 except the skin is removed leaving a smooth skinned surface which is practically free of hair roots and scores.
- Max external fat
- 0.75"
- Removed
- skin
- Primal
- Belly
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-08-28 | 258.06¢/lb |
| 2026-08-27 | 289.97¢/lb |
| 2026-08-26 | 304.55¢/lb |
| 2026-08-25 | 281.92¢/lb |
| 2026-08-24 | 295.81¢/lb |
| 2026-08-21 | 276.60¢/lb |
| 2026-08-19 | 296.24¢/lb |
| 2026-08-18 | 307.60¢/lb |
| 2026-08-17 | 285.26¢/lb |
| 2026-08-14 | 312.72¢/lb |
| 2026-08-13 | 335.62¢/lb |
| 2026-08-12 | 320.18¢/lb |
| 2026-08-11 | 316.44¢/lb |
| 2026-08-10 | 318.29¢/lb |
Frequently asked
What is the current wholesale price of pork derind belly 9-13# boxed?
$2.58/lb as of 2026-08-28, from the USDA AMS National Daily Boxed Pork Cutout report. That's down 12.9% week over week.
Which way has derind belly 9-13# boxed been trading?
Down 8.0% over the last six months. Offer side has been in control.
Where does the derind belly 9-13# boxed price come from?
Wholesale pork derind belly 9-13# boxed is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Pork Cutout, Negotiated Sales (LM_PK602) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.
Why are belly prices so volatile?
Most belly volume becomes bacon, and the market swings on bacon demand against cold storage stocks. High stocks sit on the price; low stocks into a retail feature window can run it hard in a matter of weeks.
What does IMPS 409 mean?
IMPS 409 is the USDA Institutional Meat Purchase Specifications code for Pork Belly, Skinless. It's the standard spec used in wholesale trading and procurement contracts.
About this cut
The fatty underside of the hog, between the loin and the spare ribs. Cured and smoked into bacon, or braised, roasted, or used in pancetta and Asian preparations.
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