Each animal is built differently and the final amount will vary. With a live weight of 250 lb the typical hog may produce a 180 lb carcass resulting in approximately 140 lb of vacuum packaged take-home pork as seen in this example.
Boston Butt - 13 lb of roast/steaks
Picnic/Arm - 12 lb of roast/steaks
Ham - 25 lb cured ham
Chops - 25 lb chops/tenderloin/baby back ribs
Bacon - 15 lb
Spare Ribs - 5 lb
Ground - 20 lb ground pork/sausage/links
Jowl - 4 lb
Hocks - 3 lb
Neck Bones - 10 lb
Liver - 3 lb
Fat/Lard - 10 lb

The butcher will use this cut sheet to process your order. Choosing "Grind" indicates you want all of that cut made into a ground product. For example, a whole hog will give you approximately 15-25 lb of ground product without you choosing "Grind" for any cut, so choosing "Grind" for one or more cuts will give you more ground pork or sausage on top of what you would already be receiving. Please call or email with any questions. 205-938-4726 or info@awcoxfarm.com