Many beginner breeders would probably like to learn how to kill a pig correctly and quickly, so that it does not cry for a long time. There are different methods of slaughter, varying in complexity and execution time. Butchering can also be done using several technologies.
Slaughter methods
There are basically two answers to the question of how to kill a pig. Most often, this procedure is performed:
- stab in the heart;
- transection of the carotid arteries.
The pig can be in both vertical and horizontal position.
What tools will be needed
First of all, you need to prepare a long sharp knife, ropes and clean napkins. You will also need:
- a bucket or basin for collecting blood;
- gas burner or blowtorch for skinning;
- flushing water.
Carcasses after slaughter are usually cut on a platform that has previously been shot down from the boards. Its height should be 10-15 cm.
How to carry out preparatory work
So let's see how to quickly kill a pig. Most often they kill animals in the yard. At the same time, the place where this procedure will be performed is pre-sprinkled with sawdust. Then, in some way, the crossbar is strengthened at such a height that it is convenient to cut the pig. In an upright position, only animals of not too large weight are slaughtered. Two ropes are thrown over the crossbar.
The pig itself is not fed until slaughter for 10-12 hours. Water should be given in large quantities. It will help cleanse the intestines. Three hours before slaughter, stop drinking the pig. In the event that it is planned to turn over the meat to a meat processing plant in the future, a veterinarian is called to the house. He will have to issue a certificate of the slaughter state of the animal.
If the pig is kept in a tight shelter, it will most likely have to be washed from manure before killing it. The animal is driven with a stick to the place of slaughter, trying not to scare them ahead of time. Strong stress before killing will greatly affect meat quality. It’s best to place a bowl of food for the animal on the sawdust.
How to kill a pig: the first way
While the animal is eating, the ends of the ropes are carefully tied to its hind legs. Then two people should pull them sharply on themselves, hanging a pig on a crossbeam. As soon as the animal is turned upside down and calms down, a third person should approach him and cut the throat in the area of the carotid artery.
Sometimes the slaughter procedure is done a little differently. A pig binds legs in pairs. But when using this method, the animal will get stress for sure. Some homeowners also sometimes just stun a pig before hanging them. To do this, put a loop on her upper jaw and tie it to a post. The pig pulls the rope and makes it impossible to turn his head. In this case, it will be easier to hit the forehead with a butt. Slaughtered pig (photo):
The main advantage of throat transection technology is that a lot of blood flows from the pig. And as you know, the less it is in the carcass, the tastier the meat and the longer it is stored. In the event that the blood is supposed to be used for culinary purposes, a pelvis is placed under the carcass.
Second way
So, we have figured out how to slaughter a pig in the neck. Now let's see how to stab her with a beat in the heart. By execution, this method is faster. But technologically killing a pig is still more difficult than killing. In this case, the crossbar and ropes are usually not used. The pig is simply rolled up on its side and inflicted a quick blow with a narrow long knife on the left side, between the third and fourth ribs. In this case, the animal dies within about 30 seconds and usually screams strongly.
The question of how to slaughter a pig properly is also reduced to how to make the animal suffer less. To achieve this goal, you can inflict not one but several blows, directing the blade at different angles. With this method of slaughter, blood is not released immediately, but after the treatment of the hide. Slices of blood before cutting out with a small mug. However, in this case, clumps will still remain on the inner surface of the carcass.
Skinning
Next, the slaughtered pig should be cut. But first, you need to process its skin by removing the bristles from it with a gas burner. To get lard with a pleasant smell, you can use regular straw or hay instead of this tool. The latter are slightly moistened and wrapped in a carcass. Then they set fire to the hay, ensuring that it smolders. Then proceed to scraping from the skin of the upper layer with bristles. At the same time, the carcass is constantly turned over. It is important to ensure that the skin of the animal is not burnt and does not crack. After this treatment, the skin is washed in water, while scraping off the soot.
Sometimes the owners of personal farmsteads first burn the carcass with a burner, and then - in addition - with straw. Some people prefer to carry out these two procedures in reverse order.
Carcass cutting
Thus, we figured out how to slaughter a pig and process its skin. Next, you will need to remove the internal organs. Butchering is usually done by laying the carcass on a prepared platform in advance. First, cut off the head, dropping the remnants of blood. Next, the so-called "apron" is cut out on the peritoneum. This should be done carefully, being careful not to damage the internal organs. You can stick your finger over the wall of the peritoneum and guide it in front of the knife. Continue the incision along the sternum in the area between the ribs.
Then, in the carcass, the esophagus is ligated and cut off. Then remove the heart, diaphragm and lungs. After that, the stomach, intestines and liver are removed. With the latter, the gall bladder is carefully cut . If crushed, the liver will have a bitter aftertaste. The next step is to remove the internal fat. Then the kidneys and bladder are excised. The latter is taken out, gently holding at the very top. The heart needs to be cut and blood clots removed from it. The intestines are cleaned of feces and washed thoroughly.
At the final stage, the carcass is wiped from the inside with a dry cloth. Of course, clean. It is impossible to wash the carcass from the inside, otherwise the meat will not be stored for a long time.
How to chop
Further cutting is performed as follows:
- the carcass is divided in half, cutting it with an ax or cutting it with a hacksaw along the spine;
- leave the halves to steam under the blanket for 40 minutes;
- neck cut from each half;
- chop off the front leg with a shoulder with a shoulder blade;
- separate the hind leg with ham and loin;
- The fat is cut and salted, and the flank and nipple are overheated.
This is the easiest and most common way. Thus, cutting is usually performed when they want to leave the meat for personal use. If it is intended for sale, they chop the carcass according to one of the standard methods: Russian, American, English, etc.
Varieties of meat
The most delicate and delicious pieces are located on the back of the animal, since the muscles here are the least tensed during life. The farther from the head, the meat is tastier and more tender. After all, pigs sometimes strain their necks. The first grade of meat includes back ham, lumbar and cutlet parts. To the second - the anterior spinal part, the sternum and the front ham. To the third - the peritoneum. By the fourth - head, legs and cheeks.
Thus, we have figured out how to slaughter a pig correctly. As you can see, this procedure, as well as carcass cutting, is not as difficult a task as it might seem at first glance. The main thing is not to damage the internal organs when cutting the peritoneum and not to crush the bile.