How to Shave a Hog for a Butcher

In late fall, after farmers fatten hogs, the inevitable time to say goodbye to Wilbur comes. The process of killing, scraping and butchering a hog is intensive and requires a careful hand and knowledge of the hog's anatomy. Hogs have coarse hair and tough skin that must be removed before the butcher can cut up the carcass. The way this is done has remained consistent throughout the years. You'll need a helper.

Things You'll Need

  • Hot water
  • Large tub
  • Fire
  • Butcher's knife
  • Large table
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Instructions

    • 1

      With your helper, hoist the hog onto a sturdy table.

    • 2

      Boil water over an open fire close to the scraping site, using the large tub. Carefully scoop water out of the tub with a smaller bucket that will not be damaged by hot water and pour it over the hog's body.

    • 3

      Scrape the hog's skin with the sharp butcher's knife. This knife should be sharp with a comfortable handle. Place the knife's blade against the hog's skin at a 90-degree angle. Scrape away from your body with long and short strokes. Scrape the skin and hair off the hog as best you can with the knife.

    • 4

      Continue pouring scalding water onto the carcass and scraping the skin and hair off, always scraping with the butcher's knife away from your body to avoid injury. Use the helper to turn the hog's carcass over and repeat this procedure until all the hair and skin are scraped off.