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.
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
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.
