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Debate: do you break down a whole hog yourself or bring in a guy for the primals?
Three weeks ago I picked up a 240 lb hog from a farm outside Ames and spent a full Saturday breaking it down in my shop, and by the end I was wiped but proud of the yield. A buddy who runs a shop over in Cedar Rapids says I'm crazy and that paying a breaker $75 a hog saves his back and his time. I see it both ways: doing it all myself keeps my knife skills sharp and I know every cut, but hiring out means I get home before dark. For those of you running small shops, do you handle the whole break down in house or call in help for the big animals?
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