How to kill a pig. How to properly divide a pig into parts

About how to kill a pig correctly and quickly, so that it does not scream for a long time, certainly would like to learn many beginning cattle breeders. There are different methods of slaughter, differing in complexity and execution time. Cutting a stabbed pig can also be done using several technologies.

Methods of slaughtering

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

• With a knife in the heart;
• Carotid artery cutting.

The pig can be in either a vertical or a horizontal position.

What tools will be needed?

First of all, you will need to prepare a long sharp knife, ropes and clean napkins. You will also need:

• Bucket or pelvis for collecting blood;
• A gas burner or a blowtorch for skin processing;
• Water for washing.

Cutting the carcass after the face is usually produced on a previously dented platform. Its height should be 10-15 cm.

How to carry out the preparatory work

So, let's see how fast to kill a pig. Most often, animals are killed in the yard. In this case, the place where this procedure will be produced, is sprinkled with sawdust. Further strengthen in any way a crossbar at such height to cut a pig it was convenient. In an upright position, only animals of not too heavy weight are killed. Two ropes are thrown across the crossbar.

The pig itself is not fed until the slaughter for 10-12 hours. Water in this case should be given in large quantities. It will help cleanse the intestines. Three hours before the slaughter, the pig is stopped. In the event that meat is later planned to be delivered to a meat processing plant, a veterinarian is summoned to the house. He will have to issue a certificate of the pre-slaughter status of the animal.

If the pig is kept in a close pen, before killing it, it will most likely have to be washed from the manure. To the place of slaughter the animal is driven with a stick, trying not to scare ahead of time. Strong stress before mortification will greatly affect the quality of meat. It is best to put on a sawdust bowl with food for the animal.

How to properly cut a pig: the first way

While the animal is eating, the ends of the ropes are gently tied to its hind legs. Then two people should sharply pull them on themselves by hanging a pig on the crossbar. As soon as the animal turns upside down and calms down, the third person should approach it and cut the throat in the region of the carotid artery.

Sometimes the slaughter procedure is done a little differently. The pig binds the legs in pairs. But when using this method, the animal will get the stress for sure. Some mansions of household plots are also sometimes stunned by a pig before hanging. To do this, put a noose on her upper jaw and tie it to the post. The pig pulls on the rope and deprives itself of the ability to turn its head. In this case, the boot on the forehead will be easier to get. Sliced pig (photo):

The main advantage of the technology of cutting the throat is that it results in a lot of blood from the pig. And as you know, the less it is in the carcass, the more delicious 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.

The second way

So, we have figured out how to kill a pig in the neck. Now let's see how to stab it with a blow to the heart. On execution this method is faster. But the technology to stab the pig is still more difficult than slaughtering. In this case, the crossbar and ropes are usually not used. The pig is simply piled on its side and struck quickly with a narrow long knife on the left, between the third and fourth ribs. In this case, the animal dies in about 30 seconds and usually screams violently.

The question of how to properly cut a pig, comes down to including how to make the animal less tormented. To achieve this goal, you can apply not one, but several strokes, directing the blade at different angles. With this method of slaughtering the blood is not released immediately, but after treatment of the skin. The remains of blood before cutting are scooped out with a small mug. However, in this case, on the inner surface of the carcass will still remain adherent clots.

Skin Treatment

Further, the slaughtered pig must be severed. But first you need to treat her skin, removing the stubble from her with a gas burner. To get lard with a pleasant smell, instead of this tool you can use ordinary straw or hay. The latter slightly moistened and overlaid with carcass. Further, hay is ignited, making it smolder. Then proceed to scraping off the skins of the top layer with the bristles. In this case the carcass is constantly turned over. It is important to ensure that the animal's skin is not burnt and cracked. After this treatment, the skin is washed in water while simultaneously scraping the soot.

Sometimes the owners of private households first burn the carcass with a burner, and afterwards - additionally - straw. Some people prefer to follow these two procedures in reverse order.

Cutting the carcass

Thus, we have figured out how to kill a pig and process its skin. Next, you need to remove the internal organs. Cutting is usually done by laying the carcass on a prepared platform. First they cut off the head, taking the remains of the blood. Further on the peritoneum is cut out the so-called "apron". Do this carefully, trying not to damage internal organs. You can put a finger behind the wall of the peritoneum and lead it in front of the knife. Continue the incision along the sternum in the area between the ribs.

Next, the esophagus is bandaged in the carcase and cut off. Then, the heart, diaphragm and lungs are removed. After that, remove the stomach, intestines and liver. With the latter, the gallbladder is neatly cut off . If it is crushed, the liver will have a bitter taste. At the next stage, you need to remove the inner fat. Then, the kidneys and bladder are excised. The latter is taken out, gently holding it to the very top. The heart needs to be cut and removed from it by blood clots. The bowel is cleansed from the stool 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 long.

How to cut

Further cutting is performed as follows:

• Carcass is divided in half, chopping it with an ax or cutting with a hacksaw along the spine;
• Leave the halves steamed under the blanket for 40 minutes;
• With each half cut out the neck;
• Chop off the front leg with a shoulder blade;
• Separate the hind leg with ham and bacon;
• Salo is cut and salted, and the flank and nipple are re-heated.

This is the simplest and most common way. Thus, cutting is performed usually when they want to leave the meat for personal use. If it is intended for sale, they cut the carcass by one of the standard methods: Russian, American, English, etc.

Varieties of meat

The most delicate and tasty pieces are found in the animal on the back, as the muscles here last less during their lifetime. The further from the head, the meat is tastier and more tender. After all, the neck is sometimes strained and pigs. The first type of meat includes the ham, lumbar and cutlet parts. To the second - the front spine, the brisket and the front hams. To the third - peritoneum. To the fourth - head, legs and cheeks.

Thus, we have found out how to kill a pig correctly. As you can see, this procedure, like cutting a carcass - the task is not as complex as it might seem at first glance. The main thing - do not damage internal organs when cutting the peritoneum and do not crush bile.