Got my pig for the winter Egging

I posted this on another thread but I thought perhaps I would put it up. Now that folks have assured me I can still get a job, even with posts like this I thought I would share. 

Got a deal on a whole hog. 258 lbs in 2 halves. Disappointed that the head was gone so I can't make brawn or head cheese. I should have documented better. Did some with a knife and cleaver and it didn't go well so borrowed a meat saw.

Front shoulders just got split into picnics and butts to smoke. 1/2 of the loins were done as tomahawk rib in chops (ate the rest of the spares for supper), the other half boned for loin chops and ribs. 1 belly is being cured right now for bacon, the other is in the freezer for later. Hams were boned out with the "sirloin tip" cut into steaks for schnitzel and the rest cubed for sausage to go with the venison we hope to get next week. Kept the kidney fat separate to try some charcuterie later. Made a few small roasts but we don't cook many roasts. 
I tossed some of the skin which I regret now but some is boiling right now to make pork rinds later. 
This was probably the most relaxing thing I have done in a long time. One guy alone who has never done a whole pig before. 3 hrs to cut and vacuum seal everything. More than a few views of Scott Rea's pork butchery videos and a couple beers. $.80 per lb and $35 to the slaughterhouse to kill and gut. 
This was my early Christmas present to myself.