And here comes the pig -- actually two halves, each about 122 lbs. Very big pig, and unwieldy. It just flops around, and of course it's somewhat slippery.
Turns out there was more wrong than just being cut in half. The pig had been skinned, and the trotters removed. Now, if you're planning to make prosciutto, or coppa, or many other cured applications of pork, you gotta have the skin on. So this pig just would not do. It had to go back, and my adventures in butchery will have to wait for another day.