How to Slaughter a Pig

The majority of us probably won't need to slaughter a pig anytime soon. But just in case you someday attend a Luau and are asked to assist in the preparations, or visit a friend on the farm and are asked to lend a hand, here are the steps and tools needed for this messy but necessary task.

Instructions

Difficulty: Challenging

Things You’ll Need:

• Hatchet
• Pig sticking knife
• Very sharp large knife with flat blade
• large bucket
• Bale of hay

1. Tie the pig's legs to prevent kicking and pull back its head to expose the throat.
2. Stab the pig deeply in the throat with the pig sticker and pull the blade up.
3. Cover the carcass with hay and set it on fire, this will burn away bristles and hair. This step must be repeated several times.
4. Scrape the pig's hide several times with the large knife to remove any remaining bristles and hair.
5. Remove the head and legs from the carcass with a hatchet and set them aside for later use. This step is optional. If the pig is being slaughtered for a roast, the head and legs can be left intact.
6. Slice open the carcass from groin to neck with the large sharp knife. Be careful not to puncture the intestines and stomach. When the carcass is laid open, carefully remove the intestines and other organs, and place them in the bucket. Depending on your preference they can be saved for later use or discarded.
7. Send the pork to a smokehouse, a meat processing plant or process it yourself if the pork is to be kept for personal use.

Tips & Warnings

• Be sure to tie the pig securely before the slaughter. An animal in pain can be very dangerous.
• If the intestines are ruptured they can contaminate the carcass, so be sure to handle them gently. This also goes for the stomach and bladder.

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