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Got the Call today, Bacon the Pig is headed to to butcher!

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lwrehm
lwrehm Posts: 381
in EggHead Forum

Any tips on cuts to get from a whole pig, it is all ours!  The family that raised it for us estimates that we should end up with about 250-300 pounds of meat.  I'm no pork cut expert but I'm thinking....

-raw belly for makin' bacon

-boston Butts for smoking

-arm picnic for smoking

-spare ribs

-back ribs

-loin roasts (I'm not a big fan of chops, could always slice a roast up if needed)

-shank hams

-maybe some lard for the wife's home made tamales!

-grind up the rest for impromptu bulk sausage makin

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Nice bit of squeal you'll be getting. Vac save it for sure.
    You had me at tamales! ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • DMW
    DMW Posts: 13,832
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    See if you can get the head as well. Search the forum, there have been a few pig head cooks.

    Other than that, sounds good. I would probably take the feet as well and try my hand at pickling them.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Hotch
    Hotch Posts: 3,564
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    Cheeks, cook them correctly and what a treat. Only 4-6 oz each.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Your #1 is my #1 - BELLY!

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    1 LBGE in Chapel Hill, NC
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