How to Butcher a Pig

Many chefs insist on butchering pigs themselves, since it makes them feel more connected to the process of preparing food from start to finish. When you butcher a pig yourself, you can also be assured of the freshness and quality of the meat. In most cases, the pig carcass will arrive with the skin and the hooves removed by the livestock source.

Difficulty:

Moderate

Instructions

Things You'll Need

• Plastic drop cloth
• Latex gloves
• Pig
• Butcher knife
• Thick towel
• Eye protection

1. Lay the fresh pig carcass on a large table, placing a plastic drop cloth underneath to catch any bodily fluids. Put on latex gloves, and then set your butcher knife on the table in preparation.

2. Place the pig on its back and open up the body cavity incision. Look inside and determine if all the entrails have been properly removed. The kidneys can be particularly hard to remove and are often left intact by the livestock source for the butcher.

3. Use a thick towel to dry out the body cavity once all organs and entrails have been completely removed. This will help to avoid additional splatter as you butcher the pig.

4. Identify the three main sections of the pig carcass, which are the loins, ribs and shoulders, each one representing roughly one-third of the animal once the head is removed.

5. Chop off the head of the pig with the butcher knife. It might take several good strikes to completely separate the head from the shoulders, so use steady but carefully aimed strokes to the neck. Bones may splinter and fly toward your face, so you may want to wear safety goggles.

6. Cut the remaining carcass directly down the middle, along the backbone. While most butcher shops accomplish this with a meat saw, you can use your butcher knife if you take your time and keep your blows even and vertical along the spine. You may want to score the flesh on the outside of the carcass so that the meat separates more easily from the bone.

7. Cut each half of the carcass into thirds, separating the shoulder from the ribs and then the ribs from the loin. Again, score the flesh on the outside of the carcass to ensure more easier separation of the bones.

Tips & Warnings

• Consider your choice of clothing when you butcher a pig, since a simple apron may not protect you from spraying bodily fluids. A disposable plastic parka may be an excellent choice for this occasion.