It's leaner than farm-raised pork, and the sows are fine eating, regardless of size. I prefer sows of 120lbs or more, simply because so much of the weight is in the skeleton, head, and midsection. A 120-150lb sow is perfect in my book, as we mostly like them for having smoked sausage made, and generally get 30-40lbs from a pig that size. Once we get enough sausage for the year, I'll generally keep another for pulled pork. Sometimes a big one might be more pork that you really need, but there are generally plenty of folks around who would like a sow to take to the butcher. We gave this one away two years ago, and the recipient was glad to get her. She was a bit over 270lbs with no piglets inside, which is pretty big for a sow around here.

[Linked Image from i.imgur.com]

Now with even more aplomb