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I last processed a pot-bellied pig about 5 years ago.
The only thing I would suggest is to make sure and trim as much fat out as possible. These pigs are a lot fatter than the normal pig.
I would suggest using seasoning that you usually use when you make normal pork sausage.
Also, my slaughter man told me that a 200 to 300 lb. Live weight pot bellied pig has a very thick hide, so make sure and skin the hog as close as possible to the meat.
And I found that it's next to impossible to cure the belly (for bacon). It is usually only about 1 inch thick at its thickest.

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Tuesday, May 22, 2012 09:40 PM