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How big of a pig do you need to get a nice slab of bacon? I'm assuming that a bigger pig has better bacon. Is this correct?

What about curing bacon? Do folks eat it uncured?

My two pigs are around 250 lbs. and 300 lbs.
 

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The typical market hot in the U.S. today is 220 pounds. Thus, as a size guide, the bacon slabs you see at the supermarket are from that size hog. Within reason there should be a rough size increase correlation there, such as a 330 pound one producing bacon slabs half again as large as a 220.

Ken S. in WC TN
 

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All I can go by is the three pigs I just had done. Each weighed between 320# - 350#.
I got 62# of bacon so approx 20.5# per pig or 10# per slab.
 
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