[Lindseystrib]

Hi

Does anyone use - or have - a template that will help me work out  how many gammon joints I can expect to get back from a pig (obviously depending upon weight)? And then, the next stage, how much left for bacon and then sausages.

Similar for pork cuts would be useful! I've seen one before for beef but can't find it or remember where it came from.

I don't  want to over-sell our produce!

Thanks all.

[harmony]

These are roughly the figures from a 76 kilo live weight pig. Dead weight 58.3 kilos.


After hanging


Hams 15.5 kilo
Loin 10 kilos
Bellies 8.9 kilos
Shoulders 13.8 kilo