Here is a quick overview of how I like to butcher a pig. Later I will go threw a more detailed step by step demo and finishing cuts for portions.
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- The tools plus a hacksaw are what I like to use while buchering a whole animal
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- Beautiful Devils Gulch pig
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- Side view
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- Remove the head
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- Cut threw the meat till you get to the shoulder blade and chop threw it
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- Its important to always keep your product in clean containers on ice
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- Remove the tenderloin
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- When removing the leg make sure you make a clean and precise cut
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- Remove the spine with the hatchet
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- Remove the ribs
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- Separate the loin from the belly
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- Put her all back together
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- Burn or shave off all the hair before or after
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- Ready to braise, roast, confit, render or stuff
We dip the whole pigs in boiling water then scrape off the hair. Right after they’re slaughtered, of course.
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