Specifically pay attention to the coppa here (ludicrously wonderful when cured like bacon).
Also the coppa, won of the most tender and flavorful cuts, cooked quickly like good steak.
Hey great post ! I’ve never seen it laid out like this as actual cuts.
It came from a video, wonderful series on butchering, on you tube. I’ll try and find it again.
Yeah but are you capable of taking the pig from it's pen, putting a .22 caliber bullet into it's brain while it's thrashing at the end of a 3ft rope that you have to hang on to and squealing like a Jewish bitch that just lost a quarter, and after you finally manage to drop the 350 lb squealing swine the throat has to be slit from ear to ear to drain the blood while the heart is still pumping, can YOU do this? Then it has to be hung, scraped or skinned and then quartered...have YOU ever heard a pig squeal when it's tossed onto a burning hay pile or into a boiling tank of water?the pig has a slit throat but sometimes it just hasn't given up yet, when you're 5 years old exposed to this it leaves an impression. After all that then you can play basement butcher. THAT PICTURE IS AS DECEPTIVE AS THE CONVENIENCE OF A CREDIT CARD.
Your Daddy had no clue how to process hog or was a sadistic fuck. In no way should they be squealing if you're scalding and removing skin cuz they should be fully dead and bled by then. First off a 22 isn't going to go through the head, it's just going to knock it unconscious so that you can bleed it. Their skulls are thick as hell. What you should do is shoot it at the back of the head towards the snout with a 22 wmr. This will pith the hog, or sever the spinal cord. This is an instant and humane death. Then you bleed, eviscerate, scald the skin with boiling water and scrape the hair off or just outright skin the hog.
I'm a butcher who works in a slaughterhouse. Pigs are lowered into the co2 chamber, and then raised up after a minute and they've passed out, then you poke their eyeball to ensure they're asleep. Wrap a chain around their hind leg and host them upright, you stick them in the throat on both sides and they bleed out, dying almost instantly, they gently swing around a corner, spraying the backsplash with remaining blood and then they go through a massive burner... A flamethrower of sorts. After the flamethrower they're lowered onto a table and the chain is removed and they're dunked into a massive vat of boiling water. They're hooked through the Achilles and hoisted back up... I could keep going but the point is, these hogs only squeal on their way into the gas chamber because they don't like being told what to do.
Good one...my point about the squealing is that sometimes the pig may look dead but peripheral nerve action gives them that last squeal. I grew up on a homestead where things may appear cruel but it was survival...most times though the kills were quick.
Birth to adult, then to table. All by hand, no winches, no electric grinder. All our meat is home raised. Yes, I do. That rarely happens though , I’m a good shot, they drop instantly. Also, ear to ear is wasteful of neck meat, cut the carotid arteries with two quick plunges of the boning knife,tip raked against the spine.
Pic is not deceptive, it is an aid, and one I follow, hence why I recommend it.
Your father is a fucking moron and a sadistic fuck. A .22 for a 350 lb animal? What a blithering god damned fucking idiot.
"My pa shot a bull with a sling shot and it screamed the whole time we cut it up" - yeah, that's not how that works. Most people who arent complete retards kill an animal humanely and ensure its dead BEFORE adding it to fire.
You are a clueless fuck, we drop a 600lb beef with a 22. Sometimes it's best that you don't prove your stupidity with your shallow thoughts...what a fucking idiot you are.
uh huh, sure ya did, ya lying faggot LARPer.
the heaviest grain .22 maxes out at 277 Joules, and according to the Canadian Veterinary Journal which conducted reasearch ON THIS EXACT SUBJECT (Can Vet J. 2019 May; 60(5): 524–531.) states, and I quote
, the firearm-projectile system required, is an accurate, deforming preferably non-lead bullet with a muzzle velocity delivering around 400 to 600 J at skull impact.
Correct me if I'm wrong but 277 is less than 400, yes?
Fucking moron. Did you and your daddy also club grizzly bears to death with croquet mallets? I know my old man and I once beat a blue whale to death using nothing more than a pool noodle. Ya know, so long as we are talking out of our asses like fucking retards here. One time I shot the sun with a sling shot, and his other time I downed a 747 with a spear. But hey, your LARP gave me a good chuckle, so shine on your crazy inbred diamond. So what if you're making shit up and look like an utter imbecile. Fuck math and numbers and sheeeeiiiiittt
It is obvious that you do not know shit about how to butcher a pig outside of a kill plant. The pig is dead and never makes a sound. Hoist it up by the rear legs, cut the throat save the blood for the niggers that are doing the work (they make blood pies) once the blood stops you lower the pig down and use lots of boiling water and scold the skin, while hot you scrape the hair and shit off the outside. Then you let the niggers gut it ( they eat the organs). Then you drop the pig onto a table and hack it up. Now that is hog killing. AND most hogs are killed in Cold weather just so the meat does not spoil.
Are you a fucking clown? We do our butchering in January with no abattoir facility. I actually don't know what you're trying to say with this post. Telling me that I don't know shit about butchering hogs is as dumb a statement as one could make.
What I am trying to tell you is this. Pay attention you fucking clown and learn something. >> I grew up in North Alabama in the late 50,60s on a farm. Once a year (what ever time it was fucking cold) My dad would kill 5 hogs> 1 for each family. They did not shoot the heads since pork brains was a treat, Once dead before hanging from a large pecan tree on a small creek(water was a must) They boiled water in 30 gallon tubs and would scrape of hair shit bugs and what ever with BOILING SCALDING WATER . Once they did this they hung them up by the rear leg tendons. Cut the throats and collected the blood (niggers made blood pies) then cut open the hog and gut it all the guts at one time (give to the niggers doing the actual work) At this point "off with its head" and boiled for "head cheese" Then just work on up to the rear legs and there ya go. Sausage from scraps, cook down the fat for lard. Now I ain't that stoopid is eye.
Hey stupid ...try using the word "scald" instead of "scold"....that way it may appear as if you know what you're talking about.
I ent stoopid I am wuz fuckkn wiff youu. Or at least anyone it bothered. If I miss spell and it is close I just say "fuck it most are smart enough to figure it out" Either way ??
Before I clicked. I thought it was a funny bit about the kikes....
Why would anyone need to know how to cut up a pig
Beats eating grocery store meat.
Or starving...
Every now and then, it comes in handy knowing how break down Meat.
I've watched hour long videos on how to butcher an entire pig, but it is not "something everyone should know". If you don't work in a butcher's shop and you don't own a farm in a cold enough climate where you can hang a pig carcass to age out in the garage, then you will never have an opportunity to breakdown an entire pig.
Who said "something everyone should know "? I stated breaking down meat. The average retard (people) can't carve a cooked Turkey. This... should be knowledge you are familiar with. Basic skill set. God forbid grub hub stops coming!
Honestly, I thought this was going to be a Deplorable Poetry thread.
First, you cut up the pig.
Then you feed it to the Jew.
Then you cut up the Jew.
Then you feed it to the pig.
Continue cycle.
![Everyone should know how to cut up a pig. [2048x1536 - 396KB]](https://pic8.co/sh/zm1Ipy.jpg){kind=link}
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