Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I think I was lucky with the last cold week end. All I could think of was getting it butchered and in the freezer.
After much thought, the only thing that I would have liked to leave the skin would be one ham to try the long cure. All my other plans would have included skinning later anyway...
I ended up with 167lbs of meat from memory. I used a sawzall to cut some bone in chops on one side. The other side I took the loin back ribs and 1 whole loin. After cutting the pork butts from the front shoulder I kept the pig-net roasts whole and I'm going to cure them.
I've butchered...
I bought a 250 lb Yorkshire mix pig from a farm yesterday. Its was quite an experience picking it up. I hoped the pig was going to be freshly killed and hanging from a tractor but it was taking a nap. I was asked if I wanted to kill it but I declined. My friend went in the barn and said "wake...