Hmmm, you may chose to diplomatically ignore your SIL on this matter.
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To give you an idea about chops: from our
2 whole 6 month old GOS boars (so
4 halves of big boys), we had a large joint for the farmer (a family of 5), and the rest of the loins were cut into chops for us. I counted 76 chops...
Sounds like a lot? Have a look at the back (loin) of a pig, where the chops will be coming from.
Say a chop is on average 2cm thick, a bit under an inch.
15 chops x 2cm means you need 30cm worth of loin for 15 chops, about a foot in length.
But there are chops on both side of the pig's spine, so a 1 foot length of the pig's back gives you about 30 chops as you get a set from each side (half) of the pig.
And the loin of a large 6 month old pig is longer than one foot...
Adds up nicely, doesn't it?
![Cheesy :D](https://www.accidentalsmallholder.net/forum/Smileys/default/cheesy.gif)
So as you can see, with the loin cut in chops and with mince turned into sausages, the meat will go much further than with roasting joints!
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