I have some people interested in purchasing halves and quarters of my pasture raised pigs. Some questions for those of you that sell this way. 1) What is the typical make-up of cuts included in a 1/4 hog? a 1/2? 2) How many pounds of processed wrapped meat would half of a 225 lb hog typically provide on average? If you folks could answer these for me I'd be much obliged.