Butchering a pig is not an easy task that requires certain skills and dexterity. An important point in this process is the bleeding of the mascara. The absence of blood improves the presentation and taste of meat.
More often the pig is slaughtered by stabbing it in the neck, between the head and the body, sometimes killed with a knife in the heart. In this case, the carotid artery and jugular vein must be cut immediately to drain the blood. Then the carcass is placed on a table or hung and the bristles are singed. This is done with gas, connecting a torch to the cylinder, or with a blowtorch.
The muscles of the upper half of the pig's body work less during life, so the meat of the neck during heat treatment turns out to be tender and juicy. For chops or boiled pork, pulp from the neck is a great option.
As the bristles burn, it is scraped off with a knife. Having finished with this procedure, the carcass is "blackened" - the skin is completely burned to a dark brown color. Cover the pig with a rag soaked in warm water for a few minutes so that the blackened layer is soaked, scrubbed and washed white, thoroughly washing the head and legs.
Sometimes it becomes necessary to remove the skin. An incision is made around the head. Areas of skin near the genitals are excised. They begin to peel the skin from the hind legs towards the head, pulling the skin over with one hand, and carefully separate it from the bacon with a knife with the other. After removing the skin on one side, the pig is turned over. The removed skin is sprinkled with coarse salt, rolled up with bristles and left to salt.
Having finished with the processing of the skin, the carcass is turned over on its back, placed under the sides of the log so that it does not fall, the head is separated, the legs along the knee joint, the peritoneum is cut out or an incision is made along the midline, the blood in the chest cavity is wiped off with a rag (it cannot be washed) and, having cut the sternum, take out the insides: stomach, liver, intestines. Do this carefully, trying not to tear the intestines.
Pork is divided into first and second categories. The second includes: forearm (shank), tanks with a neck cut, shank, remaining carcass - first grade.
After the insides, they take out the internal fat, separate the kidneys, put everything in a clean dish. The diaphragm is excised, and with it the heart and lungs. The gallbladder is removed from the liver, incisions are made in the heart, washed from the blood, the liver is folded into a basin. If you plan to make homemade sausage, drain the contents of the large and small intestines and rinse them.
The next step is to remove the subcutaneous fat, cut it out with belts. It is divided into fat - a dense subcutaneous layer, more than 2 cm thick and fat - a thin, up to 1.5 cm thick, soft layer. The carcass is cut into parts in a certain order - first, it is cut in half along the spine, then it is divided according to the scheme: legs (shoulder blade and ham), brisket, neck, loin are separated by joints. In winter, the meat is stored in large chunks, hung on hooks. For storage in the refrigerator, deboning should be done - separating the pulp from the bones.
Experienced craftsmen cut the carcass along the joints and vertebrae only with a knife, without an ax.
At the scapula, the tendons are cut off, the pulp is cut off, and the piece itself is divided into the humerus and shoulder bones. The meat is cut from the neck in layers, the bone is divided along the vertebrae, the flesh is also separated from the ribs, the ribs are chopped. Pieces of pulp are cut from the loin along the vertebrae.
