My local meat cutter simply boned all the meat off one I shot about two years ago. He told me that, by law, he couldn't smoke the hams, so we made the entire hog into filets and breakfast sausage. It was excellent and tasted like domestic pork. I'm very jealous of your trap and wish I had that much pork. I would try also some smoked dinner sausages, shrink wrapped and frozen. Don't be afraid to have your sausage maker add some spice to it either. Makes excellent gifts. I'm not kidding on this one. I caught my Dad in my freezer one time, helping himself to my supply. Cagey old cogger, he said it was so good, he didn't mind "borrowing" a little extra.
