Dan-
I'm still working on logistics. What's the procedure for handling the pork, particularly for those driving cross-country?

The processor, Uvalde Meats, is 50 miles north of the ranch.
http://www.uvaldemeatprocessing.com/game_fees.php

Does the ranch arrange daily transportation of the hog carcasses to Uvalde? Will we be able to pick the processed meat up on Sunday in Uvalde? Or will we have to wait around until Monday, particularly if a pig shot on Saturday?

Does the ranch have a cooler/freezer (as at 700 Springs in 2010), so that a hog might be quartered on site, then iced down and hauled away in a larger cooling chest?

It's obvious I don't know the usual drill. Thanks.
--Bob