How to slaughter a pig. How to divide a pig into pieces

Learn how to slaughter a pig properly and quickly, so that she did not shout for a long time, certainly would like to learn many novice breeders. There are various methods of slaughter that differ in complexity and execution time. Dressing slaughtered pigs can also be implemented using different technologies.

Methods of slaughter

On the question of how to slaughter a pig, basically there are two answers. Most often this procedure is performed:

• A stab in the heart;
• Pararescue carotid arteries.

Pig may be both vertical and horizontal.

Do I need Any tools

First of all will need to prepare a long, sharp knife, rope and a clean cloth. You will also need:

• Bucket or basin to collect the blood;
• Gas burner or blowtorch for processing skins;
• Water for flushing.

Cutting the carcass after slaughter is usually performed on a previously shot down from the boards of the dais. Its height should be 10-15 cm

How to make preparations

So let's see how to slaughter a pig. Most often sacrificed animals in the yard. This is the place where will be performed the procedure, pre-sprinkled with sawdust. Further strengthen in any way the crossbar at a height to cut the pig be comfortable. Upright score only animals without too much weight. The bar throws two pitches.

The Very pigs are not fed before slaughter for 10-12 hours. The water should be given in large quantities. It will promote bowel cleansing. Three hours before slaughter to stop watering pig. In that case, if the meat in the future will be put to the meat at the house call the vet. He will have to provide information on the pre-slaughter state of the animal.

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If pig is contained in a tight enclosure before killing her, most likely, have to clean out the manure. To the place of slaughter animal customized stick, trying to not prematurely scare. A lot of stress before killing a major impact on meat quality. It is best to put sawdust in a bowl of food for the animal.

How to catch a hog: the first method

While the animal will eat, his hind legs carefully tied the ends of ropes. Then two men should dramatically pull them on, hanging the pig on the bar. Once the animal will be turned upside down and calm down, a third man should come to him and slit my throat in the area of the carotid artery.

Sometimes the procedure for the slaughter of doing a little bit different. The pig the legs in pairs. But when using this method the stress the animal will get for sure. Some owners of household plots is also sometimes hanging just in front of the stunned pig. For this, the upper jaw put a loop and tied to the pole. The pig pulls the rope and failing to turn his head. In this case, the butt on the forehead to get easier. Slaughtered pig (photo)

The Main technology advantage of cutting the throat is considered that in this case of the pig follows a lot of blood. And as you know, than its carcass is smaller, the tastier the meat and the longer it is stored. In that case, if the blood is supposed to be used for culinary purposes, under the carcass put some a basin.

The Second way

So we figured out how to slaughter a pig in the neck. Now let's see how to stab stab to the heart. On execution, this method is more rapid. But technologically, to stab the pig is still more difficult than to kill. In this case, the crossbar and ropes are not typically used. Just fill the pig on its side and applied a quick blow long thin knife from the left side, between the third and fourth ribs. In this case the animal dies in about 30 seconds and usually much screaming.

The Question of how to properly slaughter a pig, is including how to make the animal less pain. To achieve this purpose, you can apply not one but several blows, sending the blade at different angles. With this method of slaughtering, the blood drained immediately, but after processing the skins. The last of the blood before butchering scoop small Cup. However, in this case on the inner surface of the carcass will still be adhering clots.

Edit skins

Then slaughtered pig should be butchered. But first you need to handle it the skin by removing the stubble with a blowtorch. To get fat with a pleasant smell, instead of this tool, you can use a regular straw or hay. Last slightly moisten them and draped the carcass. The hay on fire until it smoldered. Then start scraping from the skins top layer with the bristles. While the carcass is continually overturned. It is important to ensure that the animal's skin is not burnt and is not cracked. After this treatment the skin is washed in water, simultaneously scouring the soot.

Sometimes the owners of personal farmsteads first opilivayut carcass burner, and after – optional – with straw. Some prefer to carry out these two procedures in reverse order.

Butchering

So, we have figured out how to slaughter a pig and treat her skin. Then you will need to remove the internal organs. Cutting is usually produced, placing the carcass on the prepared platform. First, cut off the head, taking the last of the blood. Next, the peritoneum is cut the so-called “apron”. This should be done carefully, taking care not to damage the internal organs. You can stick to the wall of the peritoneum finger and lead him in front of the knife. Continue the incision along the sternum in the area between the ribs.

Next in the carcass tie up the esophagus and cut it. Then remove the heart, diaphragm and lungs. Then remove the stomach, intestines and liver. With the latest cut off the gallbladder. If his crush, the liver will have a bitter taste. The next step will be to remove the internal fat. Then cut out the kidneys and bladder. The last is removed, carefully pull over the top. Heart need to cut and remove blood clots. The bowel is cleaned of stool and washed thoroughly.

At the final stage carcass, wipe the inside with a dry cloth. Of course, clean. Rinse the inside of the carcass or the meat will not be long kept.

How to cut

Further butchering produce this:

• Divide the carcass in half, cutting it with an axe or cutting with a hacksaw along the spine;
• Leave it half steamed under a blanket for 40 min;
• Each half cut neck;
• Cut off the front leg with the shoulder blade;
• Separate rear leg with ham and loin;
• The Fat cut off and salted, and flank and a liner part permapleat.

The easiest and common way. Thus the cutting is usually carried out when you want to leave the meat for personal use. If it is intended for sale, cut the carcass of one of the standard methods: Russian, American, English, etc.

Meats

The Most tender and delicious cuts of the animal are on the back, because the muscles here in your lifetime less tense. The farther from the head, the meat tastier and more tender. After all, sometimes the neck strain and pigs. The first grade of meat include ham, back, lumbar and part of the cutlet. Second – the front part of the spinal, brisket and front leg. The third – the peritoneum. The fourth – the head, legs, and cheeks.

Thus we have learnt how to slaughter a pig properly. As you can see, this procedure, like the butchering – the task is not as difficult as it may seem at first glance. Most importantly – not to damage internal organs when cutting the peritoneum, and not to release the bile.