Post by BBQ Butcher on Jul 21, 2005 5:59:25 GMT -5
Depending on the size of the hog, you should get a good variety of useable meat. To begin with, you'll be getting lots of sausage, or ground pork. Specify which, in case you want to mix your own sausage, or use the ground pork in other recipes. You'll get ONE Boston Butt Shoulder Blade Roast, which can be left whole or cut into steaks (1" if steaked), or half and half. You'll also get one Fresh Picnic Shoulder Roast, best left whole or cut in half. You should also get some shanks and/or hocks from the front quarter and also the back. These are great for smoking or stews. Now comes the ONE loin you'll get. Roasts or chops, up to you. The blade end of the loin can be cut into Country Style Spareribs. One set of regular spareribs and some fresh side belly or bacon, make sure to specify. I'd go for the bacon, but that is a personal choice of mine. The hind leg, or fresh ham can be left whole, cut into two roasts (butt and shank) or cut into steaks. Normally, two small roasts and a few steaks are the best method, but again, this is up to you. There will also be liver, heart, tongue, feet, kidneys, etc.