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