We're considering getting 2 or 3 pigs to raise for meat, but having never done it before we're conserned about what we would get. I mean, when you think pig you thick bacon, sausage, country ham, sugar cured ham, etc. Well we can't do any of that stuff. We take a cow to a small family owned meat processor each year and get back frozen packages of different cuts of beef. If we take a hog to a meat processor will they just cut it up and freeze it or will they do curing and stuff like that? I know it largely would depend on the processor how far they go, but what is the norm? Does anyone raise pigs and have someone else do the curing? If it would be up to us we better just forget the pigs all together. :haha: That would be way over my head.