La Toretta Lake Resort ordered a lot of necks, rib-loins and sirloins - (see the cuts). Mangalitsa Chef (aka "Bryce A Lamb") is working there - which explains how they know about our products, and how to buy them directly.
They are going to save a lot of money that way.
I find it interesting - if anybody is going to take a whole and turn it into parts, Mangalitsa Chef would do it - if only for the fun of it. Yet when you've got a job to do - e.g. banquets for hundreds of people - the right thing to do is order a few hundred pounds of the specific cuts you want.
Mangalitsa Chef knows that our extreme lard-type pig experts (Swiss Meats) kill and cut our super pigs the way he wants them.