Big hogs I take backstrap, loin, and both hams. Every now and then Ill keep the ribs. I cure out all the meat on a big hog with a honey cure. That is before I smoke or bbq them. They all turn out real good. You can also soak the meat in ice water. After you cut it up, put it in an ice chest full of ice water, replace the water and add ice everday until the meat has bleed out. It will taste great.