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100 pounds of pork - How should I get it butchered?


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100 pounds of pork - How should I get it butchered?

froddard | Jan 19, 2007 02:48 AM

I'm getting a side of organic pork from a local farmer next week. I can get the pig butchered to my specifications. There are a few things that I know that I want, but I'm slightly ignorant about what cuts come from what part of the pig.

This is what I know I want from this pig:

I want bacon and ham (Butcher does the smoking) - maybe smoked hocks and jowls as well

I want to make sausages myself eventually, but I may get him to grind the meat for me. My old hand grinder is great for small batches, but this meat will be a new experience! What part of the animal would be best for sausage? I've used pork butt in the past, but I also want to learn how to Barbecue this year, so I think I should save the butt for smoking.

I want the casings for sausages and the leaf lard for baking. Apart from chops, tenderloin and ribs, what should I do with the rest of it? What obvious cuts am I missing?

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