How to Butcher a Pig

Detailed directions for butchering pork and handling the meat.



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Figure 1: The weight of different cuts of pork from a 225 pound and 250 pound pig.
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Figure 4: Do not stick the heart.
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Figure 1: The weight of different cuts of pork from a 225 pound and 250 pound pig.
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Figure 3: A short incision is made in the throat.
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Figure 7: Place the hook in the lower jaw, then scald the hind quarters.
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Figure 8: Start with a cut just above the ear.
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Figure 6: The head should be scalded first.
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Figure 5: A scalding tank makes it easy to prepare the carcass for scraping.
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Figure 12: Ripping the Belly.
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Figure 9: Wash and trim head as soon as possible.
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Figure 10: Scoring the belly.
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Figure 11: Splitting the breast bone.
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Figure 13: Make a cut between the two hams.
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Figure 15: Removing the entrails.
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Figure 14: Use the knife to split the aitch bone.
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Figure 16: Loosening the bung gut.
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Figure 17: Cut through diaphragm to remove heart and lungs.
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Figure 20: Center splitting gives more useful cuts.
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Figure 18: Using a saw to split the backbone.
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Figure 19: Split the carcass while it is still warm.
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Figure 24: Iced brine will cur e the pork.
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Figure 22: The open carcass is now ready for chilling.
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Figure 21: Loosen the leaf fat by pulling upwards.
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Figure 23: If cutting the carcass for brining, follow the above guidelines.
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