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