Brothers doing a whole hog today. Order a 72# got a 115# instead from butcher.

[OldUsedParts]

Great Pics Y'all - - - - ever since I got my Pit Boss Pellet Pooper, I've been wanting to do a whole small goat (Cabrito) but I can't find any source except kill and skin your own around here. The Cabrito that I've eaten before tasted a lot like Venison so I'm wanting to giver her a try.

[Copasspupil]

Parts that’s interesting about the flavor comparison.

For those curious, that pig with 24 people eating it only left about 12 pounds of leftovers from the burial ground bbq. Say 75 pounds of meat came off of it that 2 1/2 pounds eating/person. Shiny bellies and great naps I’m sure came after.

[Rambo]

[spacetrucker]

great pic "pickin" pictures

Cabrito is good stuff, last I had, I had to kill, clean and cook myself, probably closer to the border it can be found..

[Copasspupil]

I worked with a guy today that is a pig farmer also. So interesting to hear how he discovered and breed certain pig breeds and the reasons why. He crossed a Duroc and Yorkshire. They create a larger ham and better belly. When he sends them to slaughter and certain reasons why they might do it a little earlier. He tried to force them to eat on an angle to create a bigger ham but it was too hard to have any success. Ideal weight for his are around 200-250 pounds bringing around 150-175 hanging weight. Pretty cool conversation.