Our group uses whole hogs for sausage making in the fall. We raise 8-10 porkers from piglets to #250-300 and buy an older sow or two depending on how many people are interested in getting sausage and how many sows are available. All of the bellies from the porkers and the sows get turned into bacon. The big loins from the sows get turned into canadian bacon and everything else goes right into the sausage meat pile with the trimmings from the porkers. Jowls, hams, shoulders ... I think the flavor is outstanding compared to commercial pork sausages using the standard lips & a-holes.