- Joined Feb 7, 2008
Bought a pig from a local farm. Took him to the butcher for cleaning and gutting. Had him split in half. Broke him down to primals and then to freezer parts. Did it in the kitchen due to 90 degrees outside. Cut the hams into roasts. Butts whole and picnics parted out to roasts also. I have the neck bones and hocks curing. Will boil down the bones and feets for stock. Pig was 215 lbs. hanging. I think we did pretty good. Sausage post coming after this weekend.