Back into raising pigs

[trailrider]

I hope you all can answer a few questions
For me. I have raised three cross bred gilts this spring. How much do you pay for processing? Do you take them in at 200, 250 pounds or more? How do you like them done?
I'm thinking about giving my neighbor one of the pigs if he would transport them for me. Loading, transporting them and taking the time off work, it's worth it. And my neighbors are really good to me too. That will leave two pigs. How much meat and what kinds (chops, sausage, ground pork or hams) do you get from one pig? Any ideas?
Thanks, I have only raised pigs to sell at auction.

[Jolly]

Hogs dress off a little over a third, according to the old folks and I find that to be roughly so. I agree that the sweet spot is between 200-250 pounds, but if you like them a bit bigger because of cheap feed or you have to wait for cooler weather to kill, no big deal.

We kill and clean our own, and my wife's uncle has a small processing business where we'll trade out work for him cutting it up. My wife makes the sausage (she's better than me) both Patty and smoked link. I give the fat to one of her uncle's or aunt's for them to render with theirs. You can cut yours up as you wish, it's your choice. We get the bacon and jowls done, cut chops out and keep the ribs, with everything else going for sausage and maybe a little boudin.

Good luck with your pigs.

[trailrider]

Back to the drawing board.

[trailrider]

Here are my three pigs. Kim, Khloé and Kourtney.