Pig Gutting Tools

Butchering your own pig can be an effective alternative to high prices at the grocery store. In addition to saving money on purchasing pork, you have the advantage of knowing exactly what went into the pig and controlling the diet and drugs that go into the animal. Knowing how to dress your carcass is an important step to proper butchering, and knowing what tools to use when gutting the pig is essential.

  1. Knives

    • The knife used for the actual gutting of the pig should be razor sharp and 3 to 6 inches in length. It needs to have a sturdy handle and be sharp on both sides of the blade. The knife used for bleeding the pig needs to be 8 to 10 inches in length, razor keen on one edge, with a sturdy handle for strong application. Make sure the knives are pre-sharpened and within easy reach during the butchery.

    Running Water

    • It is best to have a hose or other method of running water for the gutting process to wash away blood that will obstruct your view of the butchering. In addition, if you accidentally cut into an intestine or other food-containing organ, you will need to rinse the resulting spill out immediately to avoid contamination. Running water is a must for pig butchering, as there is a considerable amount of blood, and the body cavity will need to be rinsed multiple times.

    Gambrel Hook

    • Gutting the pig needs to occur while the pig is head down and suspended. This can only occur when the pig is hoisted on a Gambrel hook or other hoist-and-pulley system. It needs to be tested at 500-lb. strength and be sturdy enough to take a beating. Once the pig has been stunned or shot, it needs to be hoisted immediately up and "stuck," which consists of inserting the long knife blade in the base of the throat at the chest, and severing the main arteries of the neck all the way to the head.

    Dehairing Station

    • This area will be used for removing the tough, bristly hairs that cover the pig's hide. A blowtorch and a 55-gallon drum filled with 150 degrees Fahrenheit water is recommended for this area. Once the pig has been killed and hoisted, dip the carcass in the water for 30 to 40 seconds, then haul it out and apply steel wool to the skin to remove the bristles. A blowtorch can be applied to singe off the particularly troublesome hairs.