tag:blogger.com,1999:blog-1842136564899097734.post7279986850208638970..comments2023-12-15T02:04:08.213-08:00Comments on meat: Pig question from UtahBruce Kinghttp://www.blogger.com/profile/10995706761794063165noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1842136564899097734.post-38713273768964010542013-12-20T21:18:26.321-08:002013-12-20T21:18:26.321-08:00From utah where can we get one? For decent pricing...From utah where can we get one? For decent pricingAnonymoushttps://www.blogger.com/profile/04837169111728761369noreply@blogger.comtag:blogger.com,1999:blog-1842136564899097734.post-53328057022788623282010-06-04T11:11:50.940-07:002010-06-04T11:11:50.940-07:00Thanks for breaking it down for us. Is there a poi...Thanks for breaking it down for us. Is there a point where the pig can be too big? tough? At what point is boar taint a concern? Our friends are raising a pig for us and I'm hoping to wait till fall and the weather is cooler before but butchering. The pigs are already in the eighty pound range I'm guessing. I'm wondering how big they'll be come September but I know that depends on their diet and such. As always, enjoying your blog. Can't wait for some lard of my own. Have you ever tried curing and aging hams for prosciutto? or made Salami?Emilyhttps://www.blogger.com/profile/05124854790635683665noreply@blogger.com