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