Butchering older sow

[otjoe]

I'm taking a 2 1/4 year old sow to butcher. I've heard recommendations that I should have all sausage made and I've heard from others that this is a great size to have regular cuts made up. (350-400 lbs) any suggestions from people that have butchered at this age would be appreciated.

[Windfall Farm]

We kill one this size once a year, but it's split between 5 houses my parents, siblings, and my household, (we kill market size to fill the freezer for the rest of the year)most of a sow that size will be made into sausage if she's not too fat you can get some good bacon,you can have pork chops cut but the chops are enormous as it is so forget about loins,hams and shoulders get too big and tough so have it ground (she'll certainly fill the freezer but plan on splitting her between 2 or 3 houses cause it's a ton of sausage

[llhorseygal61]

I usually make sausage but i time i made bacon and candian bacon and it was really tough and hard to eat. I would do just sausage.

[mtbkmom]

Have a family that buys our older sows and make tons of tamale meat from it.

[SPRINGBRANCH]

Have a family that buys our older sows and make tons of tamale meat from it.

here in Texas! Great idea!!!

[mtbkmom]

The person actually comes to our farm to pick them up and I get $100. Not a lot, but it helps me work through my sows and not hesitate or have to face logistical issues when I know I have to cull a sow. It is a small business they have so it is a win/win.

[monster1]

We butcher sows monthly, take the loins and the best parts of the fresh hind legs and make cube steaks(like a chichen fried steak in beef), sausage the rest of her, we do american link breakfast sausage, maple and Italian sausage, even fresh ground pork is good for some things.