The various methods on how to butcher a hog. The USDA Census of Agriculture released data in 1997 stating that an average of 72.7 pounds of cold pork carcass per capita is being consumed all over the world. Denmark, one the countries included in this survey, takes the number one spot in pork consumption with 142.6 pounds of pork consumption rate or 3,976,000 pigs in a year. With this huge number, experts recognize the demand for pork and the equivalent responsibilities in butchering animals for this purpose.
- Good meat starts with proper care before butchering. To ensure the quality of pork cuts, preparation is necessary. Make sure to sanitize the site where to butcher the hogs. Ample ice and proper tools should be prepared. Place the hogs to butcher in pens about three days before and feed accordingly except 24 hours prior to butchering. The site should have temperature that is enough to keep the hogs properly chilled and rested.
- There some tools and materials necessary to ensure ease of hog slaughter and freshness of meat. They are as follows: boiling water for scalding, scalding tank, knife, axe, wooden or metal trough, razor, weighing scale and containers. You can make the pigs fall unconscious prior to butchering though electrodes, stun guns, or CO2.
- After the preparation, butchers are ready to make the first incision. This is easier with the pig unconscious; otherwise, the team should hold the hog firmly while one sticks the knife into the throat, hitting the carotid artery, which should drain a significant amount of blood from the carcass. The cut should go deep close enough to the breastbone without twisting into the chest cavity to prevent hemorrhage, as this would stain the meat.
- Removing the hair from the hog is tricky. Hot water should be at 150 degrees with close observation of making sure not to pour too much hot water that could make hair stick more. When using a scalding tank remember to remove the carcass as soon the hair may be easy to pull out. Using a knife or razor, scrape the hair off the skin. It is best to start scalding the head and proceed to the rest of body. Pour hot water unto the skin to clean the entire residue off after removing the hairs.
- Remove the head to ensure complete drainage from the carcass. This will also make work easier since once butchers start to slice the body into pieces, the process involves moving the carcass a lot. Begin the cuts on the chest area, splitting ribs apart but carefully avoiding the belly area. Make a downward cut against the belly wall. This will make sure that intestines would fall away without damage. Clean the intestines and entrails separately while cutting the carcass into the usual meat pieces.