So far I have been eating it regularly, and haven't gotten tired of it yet, ha! The variety of cuts keeps things from getting too repetitive. I few people I talked to about processing pork just turn everything into sausage, which does not interest me at all. I have given a fair amount away to family and friends as well.
Unfortunately, the only number I don't have is the exact poundage of product returned. Exact poundage of sausage, ham and bacon is below. If I had opted to have the lard return, the total would be closer to the dressed weight of 262 pounds.
Here the invoices if that helps:
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Yep, it was all about quality and the learning experience to me. I did check some grocery store price out of curiosity, I best prices on some items, but not on others. I was surprised to see "organic" pork tenderloin for $13/lbs.
Mine primarily ate pig finisher/grower and were supplemented with sweet potatoes, limited quantities of bread as well eggs my free range chickens. I was very particular about what they ate. They grew FAST. I bought them for $50 each at 9 weeks old and kept them for 6 months.
I definitely wouldn't mind going into further detail. I kept fairly detailed records on expenses. The pork endeavor will be my springboard into beef. I have raised cows on a small scale, just never for beef. Maybe I will start one in Homesteading.
And yes, everything is professionally vacuumed sealed, and legal for resale if you opt for the retail label. Not sure if that add to cost or not. Mine are labeled, it just says "Not for Sale."