A whole hog yields 120-140 pounds of pork and fills six brown grocery sacks. The cost is $7.50 per pound and this includes cutting, wrapping, seasoning and curing. 130 pounds of meat would be $975. Both bone-in and boneless chops at ¾” will total about 16 pounds. For the slow cooker or pulled pork there is about 26 pounds of pork shoulder (boston butt and picnic); some of these roasts can be used for ground pork if you prefer. Around 10 pounds of ribs (both spare and country style), two delectable tenderloins at about one pound each, twelve pounds of naturally-cured bacon and at least two pounds of sirloin cutlets or roast are also included. Your remaining 60-70 pounds will be ham and ground pork products. You can have up to 36 pounds of ham (with you choosing weights between 2-5 pounds). If you want more ground pork and less ham, just let us know. The ground pork products of: breakfast sausage patties, unseasoned ground pork, bratwurst and Italian sausages can be mixed and matched to your taste.