In article >,
"modom (palindrome guy)" > wrote:

> He's hauling a hog to be slaughtered. A pastured hog who ate
> grasshoppers and crickets and snakes and acorns, not agribusiness
> hogchow and antibiotics. I'm getting half a hog.
>
> That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
> loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
> ground pork (sausage, anyone?), and a whole fresh ham.
>
> The ultimate plan is to cure the ham. I'm going to make prosciutto!
>
> I'll report in March or April.
>
> Living on this benighted prairie sometimes has its pleasures.
> --
>
> modom

What's the price if you don't mind me asking? Price on the hoof or
hanging weight or wrapped and butchered? I'm assuming they'll butcher
to your specs? I cry for happy you. My pigmeat guy
(http://www.amorpork.com) will be here on Saturday -- your post reminded
me to check, thank you. Great bacon and sausage patties. Links are
dry. I've not tried his ham.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking