{HEAD ~ The still warm pre rigor pork} is cut on {TAIL ~ a boning table} 10 and all cuts including the ham, loins and the like of the hogs are utilized in making the sausage 
is cut on
{ HEAD ~ The still warm pre rigor pork } is cut on { TAIL ~ a boning table } 10 and all cuts including the ham , loins and the like of the hogs are utilized in making the sausage
HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL REL REL TAIL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH