Cheech, we would often butcher old breding sows that where no longer productive. Most of these were destined to be ground in to sausage but evey once in a while, the farmer would have us process it in the normal way, chops, roast, hams and bacons. Average slaughtered weight on these ol breding sows were 350+ pounds. The meat (IMOO) is a bit tougher but still edible. And the size of those hams!! A tyical ham slice would hide a good sized dinner plate.
post #21 of 28
1/28/07 at 5:11pm