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How to butcher a pig

Austin  EggheadAustin Egghead Posts: 3,577
edited June 2012 in Forum List
This is not just another cut and dry "how to butcher video". While most of us will probably never butcher a pig, there is some very useful information contained in this series. 
The midsection 
Large, small and mini SW Austin


  • spotco2spotco2 Posts: 61
    Good info but she scares me a little with the way she holds that knife.
  • boatbumboatbum Posts: 1,273

    Nice videos.  When I first saw the title, thought it might start a little earlier in the process.

    Maybe a bit off topic...

    I grew up in the country.  When I was a teenager, had an uncle who decided that the kids of my generation had never experienced butchering a hog.    So for a couple of summers, he fed out a couple of hogs, and in the fall - we had a hog killin...

    We took it to the stage - the dressed sides - that the video starts.   ( Squeal to Side ).   Guess not for the squeamish of heart - but definately a part of Americana.    What I remember most vividly are the smells.   The wisp of Oak burning underneath the scalding cauldron.   The smell of singed hair as your scraping the sides.   The smell of the fresh meat after the hog is hoisted and started to be split open.

    To borrow an old saying - An experience that I would not give up for a million dollars, but would not pay 5 cents to repeat over again. 

    Cookin in Texas
  • gumbo_billgumbo_bill Posts: 35

    Great utube video.  Thanks.


  • Austin  EggheadAustin Egghead Posts: 3,577
    boatbum, there is another utube post that starts at the begining.  I was pretty sure most people would not like that.  Actually I thought she had some good info about the cuts and what to look/ask for from the butcher. 
    Like you, I have been thru the process and I would rather haul the critter to the butchers and let them do the hard work.
    Large, small and mini SW Austin
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