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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 11-11-2013, 05:22 PM   #1
early mornin' smokin'
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Join Date: 10-06-08
Location: wading river, ny
Default who's using whole hogs?

opening up a little takeout que joint, we'll be doing breakfast and lunch-sold out. We really like the idea of curing our own hams, hang porsciutto, making head cheese, etc.. Just wanted to see if there's anyone on here using whole hog, what they're paying, and if it's actually worth it in the end.
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Old 11-11-2013, 08:36 PM   #2
Fooskey
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Join Date: 04-18-13
Location: MD
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Talking a ton of space, climate control, and dedication to do that. Just managing those different preparations would be a full time job.
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Old 11-11-2013, 08:58 PM   #3
HBMTN
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Join Date: 10-16-08
Location: Virginia
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I get whole hogs sometimes, the largest I can get is 150lbs and they run around $2 per Lb. It's been several months since I have gotten any though.
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Old 11-12-2013, 09:20 AM   #4
early mornin' smokin'
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it's not something I would like to do regularly, but doing 1-2 a week would be interesting. I've got a good size walkin.
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Old 11-15-2013, 10:16 AM   #5
Garyclaw
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Join Date: 08-05-09
Location: NE OH-IO
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The walk-in is a plus. I'd try it out. Good Luck!
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Old 11-18-2013, 11:56 PM   #6
marteenhook
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Join Date: 11-11-13
Location: Colorad
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Not regularly but more often I use whole hogs. Like 2 times in a month.
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