This weekend I am hitting the county fair that has more hogs this year then in past years so they might go cheep near the end. What I am wondering is when we have it buchered out is there any cuts that I should make sure they do and not have it ground up. I am just not sure if there are any cuts out there that you would need a full hog for or that you just do not see in stores. We are looking to get about a 250lb hog. I just do not have the smoker to do the full hog. Thanks for any idea or tips.