I have the opportunity to get 10 hogs from the girlfriend's uncle at no cost. They are a Berkshire sow w/ 4 crossed pot bellied piglets and a Bluebutt Sow w/ 4 crossed pot bellied piglets. I have read that potbelly meat is very fatty, but also that crossing w/ a traditional meat pig will lean the meat up a good bit.
My actual question is: anyone process their own hogs? I know absolutely nothing about processing meat. I am fairly certain I could gut, dress it out, and cut off the meat in chunks, but I would want the correct cuts (ie, bacon, pork chops, butts, etc). Is it worth the cost to use a processor?
I would have no money invested in getting the pigs and my only cost of raising them to butchering would be in feed. I know that I would have to build a bullet proof enclosure, which is going to add expense, but I am in the process of dong that anyway for the cows.
Is it worth the hassle?
My actual question is: anyone process their own hogs? I know absolutely nothing about processing meat. I am fairly certain I could gut, dress it out, and cut off the meat in chunks, but I would want the correct cuts (ie, bacon, pork chops, butts, etc). Is it worth the cost to use a processor?
I would have no money invested in getting the pigs and my only cost of raising them to butchering would be in feed. I know that I would have to build a bullet proof enclosure, which is going to add expense, but I am in the process of dong that anyway for the cows.
Is it worth the hassle?