How to Butcher a Pig

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

Click on the Image Gallery for step-by-step photographs.

Planning for Butchering

Beginning with the warm carcass of a freshly butchered hog

  • Published on Sep 1, 1972
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