Continued from Part 1>>>
Once in the garage, she needed to be hung, legs spread.
Everyone seems to need to get a hug in.
Once she was up we had to get the hair off. We choose to do the scald and skin method.
Cut into the skin, careful not to get the meat, and pull.
Most off it came off just fine, but the back was more difficult. I am not sure how long it took for all of us to do this, but it was a long, tedious task.
Once she is clean, cut down the middle, opening her up, but careful not to cut the intestines.
While the guys were opening her up, guess who got to cut around the anus? me! You guys are so smart. My husband says it is an art. Anus art, hhmmmm... ok. There were some giggles and PG rated comments about the genitals. This time we were working with a female, yet still ended up my job. There was some issues with calling it a vagina, and had the guys giggling like girls, we ended up calling it a whowho and a Vajayjay (isn't that the latest term, well it got us cracking up)
With her opened up, and the intestines tied off in a neat little bow, it was time to pull the insides out.
That would be me up past my elbow in pig. It was very hot in there. Melissa's son reached in and agreed that it was so hot it burned. Doesn't help that hands are cold, but still. . . Everything was removed, and the lungs were passed around. Very cool feeling. My husband gave an anatomy lesson to the children that decided to be present.
Once she is empty, is is time to break her down. We had to break it down to transport in a car trunk.
Cutting down the middle like this halves your pork chops. That's ok.
Everyone say BACON!
We cut and packaged and brought it home. The entire thing, including trip, took us 8 hours.
Tomorrow, The Butcher Shoppe