Taking a nice duroc gilt to the processor tomorrow moring. Looking forward to the meat. I have another duroc gilt that i am holding till around january to put as much weight and fat on to make sausage out of her. Going to do all that myself with the help of a couple friends

I love pork chops.

Nice, home grown meat is the best. Just asking, why not butcher yourself? I've scraped them and skinned them. Neither one are overly difficult, although skinning is a whole lot easier and faster. Dispatch, bleed, dress, split on a Friday. Let it hang over night and butcher Saturday, grind meat on Sunday and start you bacon curing too. We would do 6 at a time (skinned) and get them done in a weekend with 3-4 guys. 1 man can easily handle 1 hog by himself in a weekend. I now make 100% of the sausage and bacon we consume.

Maybe he is too busy? Heck the amish here provide the animal and package everything let cheaper than anyone can feed and do it themselves if you allow for your time. In fact got another beef be ready next Tuesday for pickup.1125 lb live weight their animal, butchered and vacumn sealed my cost is estimated 985 bucks. That is with a 14 day hang in cooler.

Don't have the time or the right weather to do it myself right now