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After investing so much time, energy, money, and emotion into raising your pigs you want things to go right when you slaughter them.\u00a0 If it is your first time slaughtering a pig, a sloppy kill and messing butchering can really turn you off from wanting to raise pigs in the future.\u00a0 The following are directions and tips on slaughtering and butchering pigs.\u00a0 Make sure to thoroughly plan things out before you begin, you will not be able to stop half way through and finish it later.<\/p>\n
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Clean Kill<\/strong><\/p>\n Plain and simple, shot the pig between the eyes.\u00a0 You do not want to try to bludgeon, or stab an animal that is as large and powerful as a pig.\u00a0 It could easily only injure the animal, prolonging its suffering and putting you at risk for retaliation.\u00a0 To get a clean shot, put some tempting feed in a container on the edge of its pen, this will put the pig in one area, holding still, with its head down.<\/p>\n Cut the Throat<\/strong><\/p>\n Cutting the pig\u2019s throat immediately after shooting it will allow it bleed out quickly while the heart is still pumping.<\/p>\n Clean the Pig<\/strong><\/p>\n Get the pig out of the pen and hose it off so that you are working with a pig covered in mud and manure. \u00a0Pay close attention to the feet, they are the dirtiest part.<\/p>\n Raise it<\/strong><\/p>\n If you have the ability to get the pig off the ground it will keep things cleaner and easier, though it can be done on the ground if you have to.\u00a0 Cut into the pig\u2019s legs behind the hoof so that you can pass the knife behind the tendon, leaving the tendon intact.\u00a0 Pass a rope or chain through the holes and wench the animal to a height that is comfortable for you to work at.<\/p>\n Remove Skin and Hair<\/strong><\/p>\n If you can dunk the whole pig, or half at a time, in hot water, the job will be easier.\u00a0 But you can get it done just by pouring pots of boiling water on one area at a time.\u00a0 You can use a specified tool, a \u201chog scraper\u201d, or just a sharp knife or razor to scrap the hair and outer skin off the animal.<\/p>\n Remove the Head and Innards<\/strong><\/p>\n Unless your pig is still small and you are going to roast it whole, now is when you will want to remove the head.\u00a0 Then, make your cut to open the pig up.\u00a0 Start just in front of the anus on the belly side, and go down to the sternum, starting shallow.\u00a0 If you can open the belly up slowly and then cut around the anus carefully so as not to open the intestines, push the anus through the hole and out the hole in the belly, then remove the intestines and all innards.<\/p>\n <\/p>\n At this point you can cut the pig in half with a bone saw, dividing the pig left and right.\u00a0 Or if the pig is smaller and you have room, you can store the pig whole and butcher it to your preference later.\u00a0 It\u2019s not for those with a weak stomach.\u00a0 Before raising a pig, carefully and honestly consider if you are going to be willing and able to process that pig into meat.\u00a0 If not, raising pigs just isn\u2019t for you.<\/p>\n If you liked this, you might also enjoy\u2026<\/strong><\/p>\n After investing so much time, energy, money, and emotion into raising your pigs you want things to go right when you slaughter them.\u00a0 If it is your first time slaughtering a pig, a sloppy kill and messing butchering can really turn you off from wanting to raise pigs in the future.\u00a0 The following are<\/p>\nNatural Healing Techniques Doctors Don\u2019t Want You to Know\u2026<\/a><\/h2>\n
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