I know that pigs are meant to be reared to a heavier weight for bacon than for pork, but when it's just for ourselves and friends/family, is there any reason why we can't use a 'pork weight' piggie for bacon and gammon? Won't it just mean smaller joints? Our two will be going for slaughter at the same time, and I'd really like to have some bacon and a couple of gammon joints as well as pork and sausages.