I've got a hog going to the butcher today. I've never done this before so I dont know what all cuts are available.
Im thinking:
2 sides of bacon
2 whole hams (or cut in two)
2 racks of spare ribs
1 rack of baby backs
pork loin attached to the ribs, so I can have the option to cut into chops or keep as a roast
2 shoulders
2 picnics
4 hocks??
jowl meat
back fat
How does this look? Am I missing any part of the pig that would normally be eaten? Dont want any organs. I wonder if the jowl meat (for guanciale) is something an east Texas country butcher would normally cut?
All advice is appreciated!!
Im thinking:
2 sides of bacon
2 whole hams (or cut in two)
2 racks of spare ribs
1 rack of baby backs
pork loin attached to the ribs, so I can have the option to cut into chops or keep as a roast
2 shoulders
2 picnics
4 hocks??
jowl meat
back fat
How does this look? Am I missing any part of the pig that would normally be eaten? Dont want any organs. I wonder if the jowl meat (for guanciale) is something an east Texas country butcher would normally cut?
All advice is appreciated!!
