We had a whole hog slaughtered and butchered. A light 210 pound live weight animal who was raised organicly on a pasture. We had the hams smoked along with the hocks. Pictured is a dish made from the chops cut from the back end of the loin, a rib-eye is you will. Topped with a crispy braised belly. A nice creamy polenta is underneath along with a medly of English peas, brussel sprouts and carrots all finished with a chili-almond reduction aka. mole sauce made with the braising liquid.