[Cran]

Out two boys are coming to end of their cycle here, both are 24 weeks old and around 65 kg. I'm thinking another 4 weeks or so and away they go. Question is what way to get them done, Ham or Pork?

They're going to be split between 3 freezers, but can you freeze Ham/bacon or better just getting couple of hams and rest as pork very confused

Any advice greatly appreciated.......
C

[Sudanpan]

We've had pigs for the last 4 years. We generally take them through to about 7 months old and dead weights have been between 62 and 87kg. We have had the carcasses cut to include pork, sausages, ham and bacon.
It isn't a case of either/or pork/ham, it depends on what you want.
We have had no problems whatsoever freezing both fresh pork and cured ham/bacon.
HTH
Tish

[Liam_86]

Go for a little bit of everything.

Then you will know what to get more of next time.

Nothing wrong with freezxing bacon either

good luck

[oaklandspigs]

Freezing ham and bacon is fine
 
we slice and freeze bacon in 8 slice freezer bags
 
We cure, cook, cut into slices and freeze ham - into typically 4 slices to a bag.  Then just unfreeze for sandwiches or that salad - it's great!
 
 
 
 

[MAK]

Yep - cook the hams, cut it and freeze in the portion size you want. We do the same with the bacon we make.
This subject comes up now and again and I would strongley suggest that you read up and list the anatomy against cuts. A half of pig is essentially cut into fore-middle and rear with the tenderloin, liver, kidneys and heart removed before. for example - A shoulder/neck joint is massive and can be cut into joints ( on and off the bone),steaks and is ideal for sausage ( 80% meat - 20% fat typically).
Each section can be cut in different ways - so if you don't want too many chops or ribs then you can ask for bonned loin roast, steaks or go full on with different bacon cuts.
Seriousley I would list things as sadley others here have questioned what their butcher has given them in terms of missing offal,cuts and sausage quantity. OR - buy a set of knives and do it yourself - it is not rocket science and such a revelation how much good trimmings can be used in sausage.  Good luck. 

[Foobar]

Yeah, best to learn the anatomy and how a butcher would cut.  There are resources on line like these:
QMS Scotland - have videos of cutting beef, pork and lamb
http://www.qmscotland.co.uk/index.php?option=com_content&view=article&id=112&Itemid=65


BPEX - Pork Cutting Specs
http://www.bpex.org.uk/cutting-specification/files/assets/seo/page1.html
(BPEX website is a bit rubbish for finding things and I'm not sure this link works properly as it's not showing the pictures for me - but get in touch with them and they should be able to provide the pukka PDF version)


And, not pigs but whilst we are on the subject of cutting ...

Eblex Cutting Guides (Beef & Lamb)
http://www.eblextrade.co.uk/cutting-specifications