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NNPG List Of Forums => Training Videos and Links => Topic started by: TWP on November 26, 2016, 01:55:10 PM
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This article has some step-by-step advice, with some pictures (not enough IMO).
https://thebaldwingang.wordpress.com/2015/04/21/pen-to-pan/ (https://thebaldwingang.wordpress.com/2015/04/21/pen-to-pan/)
Pay attention to the tools used, knives, tractor, buckets and bowls.
If it's your first time, it makes a lot of sense to have help from someone who has butchered hogs before...
The old saying "use everything but the squeal" is NOT true. There are parts of the hog you don't keep, like the spleen and lower intestines. Upper intestines become sausage casings.
The head itself has a lot of meat, fat and useful food. I don't keep the brains, by choice, but some recipes are available for pig brains.
Bones become soup, skin becomes rawhide and/or dog chews.
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I would refer folks that are interested to this guy - http://www.farmsteadmeatsmith.com/
His method of slaughtering livestock is perhaps the most respectful and spiritually connected to the animal.