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Still think whole hog butchery is overrated after that class in Austin
I went to that Salt & Time workshop last month in Austin and everyone there was raving about breaking down entire hogs. I get the appeal but for my shop it just creates way too much waste and slow moving cuts. We sold maybe 3 pork shoulder roasts last week while the chops flew out. Has anyone else found a good middle ground that doesn't leave you stuck with a ton of neck bones?
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simonp401mo ago
The real trick is finding a local place that will take the less popular stuff off your hands. There's a taqueria near me that buys all my neck bones and off cuts for their barbacoa, and a soup spot takes the trotters. That way you're still breaking down whole animals but not eating the loss on the weird parts. Have you tried reaching out to any restaurants or delis that specialize in that kind of cooking?
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