How to Put a Whole Gutted Pig in the Freezer

Pigs can be frozen and stored until needed for roasting.

Whole pig is a common sight at large barbecues and Hawaiian-themed dinners. However, cooking the pig whole is not an option for a small crowd, as it can often feed over 80 people. If you purchase a whole pig but are unable to use it within several days, it is best to freeze the meat to preserve it.

Things You'll Need

• Large tub
• Large rags
• Large freezer bag
• Duct tape
• Large deep freezer

Instructions

1. Place the pig in the large tub. Pour water over it and bathe it inside and out, ensuring that the cavity, especially, is thoroughly cleaned.

2. Remove the pig from the water and move it to a large work surface that has been sterilized.

3. Dry the pig inside and out using the rag, ensuring that the cavity is clean. Any moisture left on the pig can lead to freezer burn.

4. Insert the pig in to the large bag. Wrap each portion of the bag around the legs, using the duct tape to hold it to allow less air in around the limbs.

5. Press out as much remaining air as you can from the bag. Seal it at the top using duct tape.

6. Lift the pig in to the deep freeze. Store it for up to six months.

Tips & Warnings

• This is generally a two-person job as the pig is heavy. Always have someone on hand when lifting the pig in to the bag and especially in to the freezer.

• The less skin and areas of the body that are cut, the better preserved the meat will be. Try and choose a pig that does not have excess cuts on it to freeze.

References

• Put Pork on Your Fork: Freezing Pork
• The Pig Site: Processing a Pig for Meat