We had 3 OSB's go in the last couple of weeks. One we had back as a hog roast for a party (and it was excellent
) whilst the other 2 were done as joints. In the past we have done bacon and (more) sausages from the same pigs as joints but decided against it preferring to keep some pigs back to approx 90 - 100kgs for sausage and bacon.
This time our cutting list looked something like this:
Loin all chops packed into 4's
Belly cut into joints to serve 4 people
Leg Cut into joints to serve 4 people
Tenderloin
Shoulder best bits for joints , remainder for sausages (thick, packed in 8s)
Hock & Trotters
We dont want the head or any offal
If you want more sausage you could specify all the shoulder for sausages.
Hope this helps.
Pete