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I've ordered a whole hog from a local butcher, and I've done some research, but I have a few questions/clarifications...
I don't have any specific problems with bone-in chops, but I'm concerned that I won't get back ribs if I don't specify boneless rib chops, is this correct?
My thought process...
Looking to find a good Whole Hog supplier for my BBQ business. I want to start smoking Whole hogs this spring, but have not been able to find a good supplier of them here in Eastern MA. Does anyone know a good one to contact?
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