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Found out a whole hog only gives you about 12 to 14 pounds of bacon, and I feel cheated
I was breaking down a 240 pound hog last Friday for a farm out in Modesto and got to weighing everything out of curiosity. Looked it up after and a typical market hog yields only about 12 to 14 pounds of finished bacon, which is way less than I guessed from all the belly it looked like. It bugs me because customers keep asking why bacon costs what it does and I never had a real number to throw back at them. Anybody got a good way of explaining yield to folks without sounding like a math teacher?
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