La Caja China Cooking reader, Fr. Bill, asks:
Chef Perry, in your article, “How much pig do I need to serve X number of people?“, your weight of 1/2 pound per person is based on the butchered, ready-to-go-in-the-box pig, correct? How much loss do you figure from live pig to dressed pig (i.e., if you want 70 pounds of meat to go in the box, how big a live pig to you order?
Thanks, Fr. Bill
Fr. Bill, sorry for the delay, I’ve been away from my desk, cooking for the evacuee camp for the Eagle Creek Fire for the last couple of weeks, and I’m still digging through a mountain of emails, lol.
Yes, my 1/2 per serving is based on uncooked “ready for the box” hanging weight.
Common consensus is that hanging (or dressed) weight is about 72% of live weight. So, for a 70lb (raw weight) carcass, you’re looking at around 100# pig, live on the hoof. Personally, I’d bump that up to around 120#, to account for variables in body length, bone density etc., (plus – I like left-overs!) 😉
Hope that helps…Let me know how it goes!
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