AN OLD-FASHIONED HOG SLAUGHTER

(Page 9 of 9)

September/October 1982
By Craig W. Snyde 
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An old-fashioned hog slaughter may not be as easy as going to the supermarket and buying the cut you want for dinner, all wrapped up in pristine plastic. But it can provide you with economical, wholesome meat for the family table . . . and whole-hog satisfaction as well!

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Comments

  • Heidi Hunt 12/7/2007 12:02:26 PM

    Elston, the illustrations are in the Image Gallery at the top right
    of the article.

  • ELSTON 12/7/2007 11:59:09 AM

    NEED PICTURES OF THIS NEVER DID BEFORE OR CAN YOU HELP WITH
    DIRGRAMS

  • Ty 7/5/2007 4:48:23 PM

    Thanks!! Though I've been a resteraunt chef for many years I have
    never cooked a whole hog. And as a chef all my meat came to me
    fully prepared by butchers so I did not have to go through the
    rigors of the entire slaughter myself. I found your article very
    informitive and helpful as I have a pig roast from slaughter to
    table this weekend.

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