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How to Butcher a Pig

Updated on March 1, 2014

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

Step One

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.

Meyerco Guthook Skinner
Meyerco Guthook Skinner

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.


Step Two

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.

Step Three

Shoot the Pig

On the forehead right between they eyes. A 22 calibre is all you need, just don't miss your mark.

Step Four

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.

Step Seven

Let the Pig Hang

Up to one week in cold storage, after its been drained completely. This is critical for great tasting meat.

Step Eight

Split the Carcass in Half

Use a sterilized blade.

Step Nine

Watch this short video

Watch it.

Step Ten

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.

I Need Your Input - Go Ahead, Tell Me About It

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    • MrMackOnly LM profile imageAUTHOR

      MrMackOnly LM 

      5 years ago

      Karen, my wife is from Newfoundland-yes a genuine Newfie whose name is Karen as well- and out there "cracklins" are called "scrunchins" or "scrunchions". Here is the genuine newfie method, which is considered "brining"

      -Cut the pork fat off the section and make sure to leave the rind on.

      -Sprinkle a generous layer of coarse salt into a deep dish, enough to coat the bottom of the piece.

      -place the piece in the dish and cover it with coarse salt.

      -fill the dish with water so that it just covers the top of the pork (that's why your dish needs to be deep)

      store in a fridge for 10 - 14 days

      cut into serving size pieces and fry till they are crispy brown "cracklins"

      My wife says then you pour them over your "fish and brewis" crack a beer and enjoy!

      NOTE: if you haven't got a dish deep enough, you can salt it heavily and put it in a ziplock bag with water. If you make sure most of the air is out of the bag it will brine better.

    • profile image


      5 years ago

      How do you make cracklins from a hog? What video would have this detail in it? Thanks--I enjoyed the how of butchering a hog. I was too young to help with this when I was on a farm-then we quit raising pigs.

      I am a pork meat lover--even after watching these videos! Imagine that!!

      Karen M. from Fairfield Co. Ohio

    • profile image


      5 years ago

      Great video

    • victoriahaneveer profile image


      6 years ago

      Interesting lens.

    • profile image


      6 years ago

      I like becon and anything cooked with it.


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