How to Butcher a Young Pig
As opposed to an older animal, with young pigs the entire body can be used for a variety of different purposes, such as roasting, steaks, chops, ribs, curing or smoking ham and grinding into sausage meat, among other techniques. Below are the most commonly used cuts. Does this Spark an idea?
Instructions
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Carcass
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1
Place the pig sideways on a flat surface. Cut in a straight line from the elbow to the back, taking care to not go too deep and cut into the rib cage. Do a similar cut in front of the shoulder.
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2
Turn the pig around so that it is upright and grab hold of the front leg. Make a cut between the shoulder and the sternum, which is located in the center of the chest.
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3
Cut through the white tissue connecting the shoulder to the carcass, you many need to hold the carcass with one hand and pull it away while you do so. Cut around the shoulder bone until it is free. Repeat for the other side.
Ham and Tenderloin
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4
Cut through the belly around the ham muscle, all the way to the rib cage at the front. The ham is where the rear leg begins.
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5
Make another cut between the ham and the groin, this is the tenderloin cut. To remove the tenderloin you will have to scrape it off the bone, taking care not to cut through it.
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6
Remove the ham by sawing through the bone that connects it to the carcass.
Loin
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7
Count three ribs from the last rib towards the neck and make a cut between the third and fourth rib.
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8
Cut all the way down to the backbone and saw through.
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9
Count four ribs from the neck and repeat the above step to separate the neck. You now have three sections, the neck, loin and mid-section.
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1
Tips & Warnings
Use gloves to minimize the risk of cutting yourself and for hygiene purposes. Make sure all your equipment is thoroughly sanitized. You don't have to cut the loin section into three, you can have a longer neck or alternatively cut it up into pork chops.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
