I finally got to the most awesome part of this pig. One of the two. I cut it in 4 for easier handling (aprox 11lbs). I removed the skin from two of the 4 pieces. I won't be slicing those with the skin on but will dry them a little longer for use in carbonara and other delicious dishes. Everything we have eaten so far from this pig (traditionally raised) tasted so great. I can't wait to sample the bacon.