So figuring the weights..I got about 100# usable of boneless cuts off the 1/2 pig. About 10# of that is skin, which will be used for boudin and head cheese later on this year. 24# of boneless whole muscle cuts to be dried, and 61# of lean, fat, and scraps for salami. I going to take the leaf fat and render that down for lard. Can always use more lard around here with me being Keto.
