How many of you do whole animal butchery and how do you use all of your product/bi product?
Im looking to start getting in half hogs because ym restaurant uses a lot of pork. We go through about 2 shoulders a week, and a slab of bacon a week and near us we can get half a hog for about 500 plus shipping
Also side question, ive made bacon before but this restaurant doesnt have a smoker. Can i just use a hotel pan setup with a perf pan and woodchips in the bottom to smoke my bacon?
I imagine i can start running pork chops on the menu as well. We also use the trotters for a dish currently.