1/ After you skin, gut & split pig, you hang it for 4 days.
then you cut it into 'primals':
* front leg
* side
* rear leg
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3/ Then you take the subprimals down into individual 1-5 lb cuts. These I bag, label, vacuum seal.
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4/ You hang it in an environment that has no bugs! :) E.g. my 34°F garage in January.
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