How to Butcher a Pig

Detailed directions for butchering pork and handling the meat.

| September/October 1972

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

Planning for Butchering

Beginning with the warm carcass of a freshly butchered hog or other meat animal, up to the time you are ready to cook the meat weeks or months later, you are dealing with a valuable and perishable food product.

Strict attention to correct methods, cleanliness in handling the meat, the proper tools and equipment are all very important. Indifferent methods, or lack of proper attention to important details never helps you to turn out high quality, cured meats that keep well.

A shed or building properly equipped for the job, a small pen along side for penning up hogs before they are butchered, a handy water heating arrangement with scalding vat, a heavy table, a convenient means of swinging the carcass with a block and tackle, heavy single trees and gambrel sticks, and a good set of butchering tools make up the initial equipment that will help you do the job easily, quickly, and efficiently.

A good set of butchering tools should consist of a sticking knife, skinning knife, boning knife, butcher knife, steel, cleaver, bell scrapers, meat saw, and meat hooks. Additional instruments that are very useful are a meat pump, thermometer and meat needle, for sewing rolled cuts.


Pork is our most nutritious meat and produces a higher percent of edible meat products than any other meat animal.  

1/16/2008 1:20:02 PM


11/29/2007 2:28:01 PM

we're all tims.. guys, if you go to the top of the page you'll see a section to the right headed "Related" with "Image Gallery" as the first link. these are the relative pictures. good luck, tim

10/25/2007 1:22:49 PM

I don't know why i can't find the image's of this article. Please let me know what i need to do. sincerely Tim

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