think of me what you must, i really don't care! but of all the hogs i have shot my life maybe two have processed. anyway, i am going to get a couple or three to the processor the next time i go out. so my question is, how do you get your hogs processed? do you have it done like a normal pig at the plant or is there a special cut job that you request from the butcher? from what i read, i will only take the 40 to 150 lb ers to the market for processing. what do i ask for? thanks