Butchering pigs?

[lokin4deer]

Hey guys last year I got in on a deal with butchering pigs. We do it all the pigs show up to the party in a trailer and leave in a cooler. This is done over 2 days. Last year I just went with the flow being the new guy. This year I am looking for any thoughts anyone may have? I will be splitting my pig with a guy like I did last year. Last year I got pork chops, ribs, rear ham was smoked for steaks and sliced ham, I had the guy cut up the front shoulder cut in approx 4 lb hunks for pulled pork, bacon and all the scraps was put in sausage. The small hunks for pulled pork wasn't as good as the bigger hunks. Not sure why unless it was because I lost some of the fat cap? Thanks for any help guys!!
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Dave

[SoEzzy]

http://sugarmtnfarm.com/2014/04/04/what-good-is-a-pig-cuts-of-pork-nose-to-tail/ here is a simple cut chart, the lower front legs include the hocks and the pigs feet.

If I was having one cut myself, the back leg would go for a single ham, the belly would go for bacon, the front shoulder I would have as a 2 piece split, butt at the top and picnic at the bottom, hocks and pigs feet below, the lower ribs I would have as spare ribs, the upper ribs I would have either as a standing rib roast, or as loin back ribs, with the loin, and tenderloin separated. The sirloin end and the butt end I would have as roasts. and if you like a stew, take the neck meat for stewing or grinding. About the only part I don't take would be the head, I can't get my family to eat head cheese or tongue, cheeks etc.
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Here's a change Robert.

I still work here!

[lokin4deer]

[flyin-lowe]

Obviously size comes into play but the last two pigs I had butchered I had each ham cut in half, so I got four hams. Each half was between 8-10 pounds which is still pretty good size unless you are feeding a huge crowd. It's hard to beat good fresh pork.