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North Central Kentucky | Our hanging weights are typically 210-250 for our hogs. It's hard to judge by final weight without knowing what you selected the butcher to do, unless you had no ability to make your own choices. We keep Jowl bacon and lots of other things as our processor is very good at cured products. Also, whether you got "screwed" or not would also be dependent upon what you paid for this. | |
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freezer pork questions
