in the mix

currently in progress.

prologue: exsanguinate

For which, you will need…

• A sharp knife. And that’s what’s going to make it easier to get the skin. Orf. And then you just make an incision down the back to remove the spinal cord, remove the spinal cord, pull the spare ribs out – how do you butcher a pig step by step? – there are five sections of the pig that yield edible cuts: pork belly, pork shoulder, pork loin, pork ham and the head. From those basic sections the butcher can offer up sausage; bacon; spare ribs; brisket; ribs; steaks; pork chops; pork cutlets; coppa; presa; secreto; and tenderloin…

• Step 1: Check the weather and ring the bell
• Step 2: Heat the water
• Step 3: Set up your tools
• Step 4: Move the hog into an area large enough to accommodate your stunning it
• Step 5: Stun the pig
• Step 6: Exsanguinate (bleed) the swine
• Step 7: Hang the carcass
• Step 8: Scald (or skin) * Skinning is quicker, but scalding is to be preferred if you are to make head cheese.