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well where I worked it was everything that came back out of date (trimmed up of course) ie.leg ham sausages hot dogs and bits and pieces that cant be used for anything else all minced up in a huge blender with spices.A good trick was with Xmas leg hams you could start off with a 7 kg leg and pump it with brine plus I think it was a thick soy product then the trick was to massage them in a big tumbler so they would retain this moisture and come out and be smoked and cooked and weigh 10 kg
probably making 10-15 bucks per leg and we were doing 1,000 a day leading up to xmas,but a bone in leg ham is still the best to get ,better still if you know a small butcher that does his own they will be ridgy didge.
