Hi all,

What kind of cuts do you guys get when you take a pig to a processor? This time of year I'd be prepared with ice and quarter out the animal, get the backstraps/loins, and then get it on ice ASAP. I might age it for a bit in the cooler and then take it to a processor.

If I did that what kind of cuts would you get made? Hams? Sausage? Breakfast sausage? Looking for some advice, thanks!

My rule of thumb is I never take anything in over 100 lbs, leave for the coyotes / buzzards. The one's I take in I get smoked sausage and chops.

In Beeville, the pigs had a much better flavor than what is available in Lasalle County. My girls grew up strong on pig meat. When I used to do this and when I got a decent sized sow -

Inch thick pork chops
3/4 inch ham steaks (all kinds of uses)
Whatever remains is ground pork

Lots o' pig burgers, lots of 'em

This is interesting. I haven't taken a pig in, in years but I recall him telling me about a 120-150lb sow, "don't bring them any smaller than this, it ain't worth it".

I always think it's funny how different people's opinions are on the size of hogs...different strokes for different folks, I guess! I've shot a half dozen hogs in the last few years that were all around 200 lbs, both sows and boars, and I've processed and eaten the entire hog in every one of those cases, and the meat was fantastic. All hogs shot in Blanco and Kimble counties. During the same period and in the same counties I've also shot 25 lb. hogs and done the same thing. A couple of times during this same period I shot hogs that didn't smell well immediately after being shot, and in both cases I just left them there.

There isn’t any thing magical about my 100lb rule just a personal preference

I am with Thekitch, the big pigs are buzzard food, how big depends on the pigs in your area. The pigs at my brothers place we call them "HEB pigs" they are that good. We kill so many that we are picky and only keep 40-80ish pounders. We killed a 200 pound sow that was so good it must have just escaped a farm. I have killed some in Pipe Creek that even the little ones were not good.
Other than sausage you have pretty well processed a pig already, especially if it is a little one.
Cut the back straps in large chunks (1/2 or 1/3s) and vacuum pack them. There is plenty that can be done with them later, chopped into steaks and grilled, chopped or pulled for sandwich meat, thrown in a crock pot.
The hams and shoulders are vacuumed packed whole. They go in the crock pot or in the oven with a bunch of veggies.
Tenderloins are packed whole as well.

Have always heard that 150 lbs is the cut off for boars. Also heard that if you leave in the ice chest for a week or so covered with ice that can drain out this will solve the big boar problem.

Boars and sows are way different. Never eaten a boar over 75 pounds. Eaten dozens of sows over 125 and even over 150. Look for a dry sow that's gotten big. She is golden.

Note to everyone, pigs are complex. Lead sow always breeds. Second sow breeds when times are good. Find a big sow with tight teets and you will find some good eating.

Just finishing the last of a 220 lb. boar. Smoked the 2nd backstrap last Friday. I let it thaw in the fridge like you would a frozen turkey. Then it goes into a light salt water bath in fridge for about 3 days. I change the water at least once, maybe more. Comes out great, neighbors love me for sharing with them, life is good.

They aren't that complex. Boars will breed any sow that is in heat, not just the lead sow. With a 21 day heat cycle, the opportunities are aplenty.

If 'good times' are indicated by multiple sows having bred, then I have never seen a time that wasn't good times. It is common to shoot sows from a sounder and find more than one that is pregnant.

Seen stuff on African hogs where the 2nd sow won't come in to heat unless forage extremely good/. See sounders where there are multiple sows of breeding age, but only one or maybe two with litters. My experiences seem to confirm what the TV show told me. In Bee County, it was easy to shoot larger sows who had the tight teets.

We ain't in Africa here. No lack of sows going into heat. Not uncommon to see sounders with multiple sows and multiple litters.

I have seen multiple sows (never more than three) with litters also. I have also seen larger barren sows frequently also.

Where I hunt now, it is much drier than Bee County. Foraging conditions are sparse and it is uncommon to see more than one bred sow in a group. Nature has its ways (God is extremely smart) and conditions will limit female animals from ovulating. It can happen in the cattle world and the bet here is it happens in the swine world.

Hudbone can you get chops if i am not taking the whole animal to the processor?
When you get it made into grind do you add any other kind of fat like w ground venison?

Split'em or quarter'em and slam them on the grill or in a crockpot. Deboned hams are my favorite for stuffing with veggies.