My son was given a small farm raised wild pig and split with it's owner. Paul, the owner, raised the little piglets, captured from the wild and farm raised. (there are gabazillions of wild pigs and hogs in West Texas!) Not a real big pig, dressed out about 130 lb.total. Brought here in 4" cooler, both haves, so you can see they weren't large. On the table:front shoulder: remove hind leg: split the loin and rib: Then remove the sparerib from the belly and the backfat from the loin. Then we boned out the loins and the shoulders, put most of the shoulders into sausage meat, the boneless loins and tenderloins into roasts, and done! All packaged up, from each end of the cutting table. Put the ham and the backbones in the brine for future smoking. Son took the rest to split with the farmer and will return to pick up the bratwurst link sausages I'll make tomorrow! First piggy this older son has ever seen cut up; he did it, I just showed him where to cut. He enjoyed it, but agreed he'd leave the meatcutting to me and prefer to work on computers, lol! At least he knows what it takes to cut up a pig, and why I was tired after working and then cutting and processing hogs at night, but I got good money for it and he benefitted also. He was definitely tired from the experience!