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Discussion in 'Pigs' started by busybee870, Nov 4, 2006.
ok, since im new to all this, whats the difference between pot belly and other pigs for meat?
Most processors (at least around here) charge per pig rather than per pound so if you are paying someone else to do the slaughtering pbp's become very expensive. Therefore they are really good for a small scale do it yourself home operation, but not good for large scale. Otherwise the difference is you get smaller cuts. The meat is more flavorful (but that might be because of pasturing and exercise as opposed to penning)
We proccess pbp's as the whole front legs which we fix like ribs since you don't get good ribs off a pbp due to size, Loins, Hind Legs. The bones are cooked down and canned as boulliabaise (sp?) the rest of the meat goes into sausage and ground pork.
GeorgeK - approximately how much ground pork/sausage would you expect from a pb? You can give the weight of the average pb you are butchering - that would help also. Thanks