The Butchering

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These pictures show the Girls butchering a hog of around 275-300 pounds. It takes you thru the process from sanitizing the cutting table, to shooting and sticking (bleeding) the pig. Dragging it to the hoist, cutting the heel to expose the heel string (tendon) by which the pig is lifted. Hoisting the pig to the table and and sliding it into the kettle to scald it to loosen the hair so it can be removed. They do first one end and then the other. After the pig is scalded and scraped it is rehung  so it can be washed again prior to gutting. Once gutted it is sawn in half, then put on the cutting table to be cut up.

Team Captain Ginger (yellow shirt) assisted by the shooter Andrea (white shirt) and Mona the "pizzle remover (blue apron).

The men also butchered a pig of about the same size. Team members were Bob, John and Jack, with Chris offering advice and Lee taking pictures.

15 year old Kait (Jack's Daughter) assisted in cutting up the second pig.

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