Hams-
Hocks-
Trotters, always make great stocks!
Tender loins separate
Keep the loins whole and on the bone. This gives you or your customer the option of chops or roasting the loin or both!
Some decent chefs will take the head for cheeks and braun terrine
Belly, leave bones in for ribs.
Shoulder prepped and bone left.
As a chef, there is nothing more frustrating or disheartening than seeing great livestock go to an average butcher only to have him cut everything into chops. Butchers will chop it into big bits and the chefs will just trim it all again to their spec.
Also keep the blood and back fat. Black and white pudding is very easy to make and is a great little earner. I have pigs here in my farm and intend to use the carcass for stocks too!
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