Processing a hog takes a good part of a day. We started at 7am and were done with the majority of the work and clean up around 2pm. We ground breakfast sausage and stuffed bratwurst the next day, and we'll be smoking our bacon next week.
The following is a breakdown of how we process a hog at Bluefield Acres, and, if you click below, you'll also find a slideshow of the slaughtering and butchering we did on Wednesday. The pictures aren't for everyone, so proceed with caution. The slideshow starts with the scalding.
Isolate hog and do not feed for 24 hours
Shoot hog in head with .22 LR
Cut and bleed the jugular
Scald hog in water at 150 degrees until hair pulls out easily
Scrape hair until skin is clean
Remove head and feet
Butcher into desired pieces of meat
We got approximately 50 pounds of boneless meat off our Guinea Hog - tenderloins, loins, 3 small roasts, fatback, bacon, sausage and bratwurst. Plenty of meat to fill a small family freezer. Below are the ribs. We ate them on Thanksgiving, and they were the best ribs I've ever had by far.
Things that we learned
1. Guinea Hogs get enough salt by foraging that the meat doesn't need to be salted as much as other pork.
2. Due to their free range diet, Guinea Hog meat is much redder than standard pork and more flavorful.
3. Lard from free range Guinea Hogs won't solidify easily. This is because it is low in saturated fat - grain fed meat is high in saturated fat, forage fed meat has very little. We had to freeze the lard Scott rendered to firm it up.
4. Biscuits made from pork lard are yummy. The biscuit on the left was made with lard and the one on the right was made with butter. The biscuits may not look different (and both are delicious), but the lard biscuit had a lovely bacon flavor all by itself. The sausage in the picture is ours, and it was absolutely wonderful! Guinea hog sausage has a strong meaty flavor that we found fantastic.
For a full description of our Thanksgiving meal, check out our next post.