How to Butcher a Pig
Learn How to Butcher a Pig
The first part of this lens assumes your pig is still alive. The second part covers butchering the Pig into your different cuts.This lens will take you through the whole process of how to butcher a pig from start to finish. For other animals including wild game, check out my other lenses...
Butchering a Pig|Step-by-Step
How to Cut a Hog
Pen up The Intended Pig
Hopefully you haven't named it, but just separate this pig from the others, as you will see why in the next step.
This knife is one of the sharpest, most durable knives I've ever owned. It goes through the toughest hides. Best Pig prep knife I own.
Reduce the Feed
Well for one reason, why waste the food? Also, if you never named it you don't feel obligated to give it a last supper. Okay but the real reason should be obvious. You don't want all that feed in the digestive system when you do the butchering of the pig.
Shoot the Pig
On the forehead right between they eyes. A 22 calibre is all you need, just don't miss your mark.
Bleed Out the Pig
Hang the pig up by the back legs, slit the neck from front to back for drainage.
STEP 5 - Skin the Pig
This should take two people no more than a half hour. Be careful not to puncture the guts, start at the top (back legs) and work your way down to the head.
Step 6 - Remove the organs
Once again, don't puncture the organs, and move carefully from the rear end down. Use a small reciprocating (sawzall) saw blade or a hacksaw to open up the ribs, from the center of the ribcage.
this is how to do the insides.
Extremely important to keep in the back of your mind.
Let the Pig Hang
Up to one week in cold storage, after its been drained completely. This is critical for great tasting meat.
Split the Carcass in Half
Use a sterilized blade.
Watch this short video
Butcher the Pig
Use the tips and pointers in the video and photos to butcher the pig.
In order to make this tutorial truly helpful please tell me what you would like to see and if it is appropriate, I will put it on here.