Do you think you could butcher an entire pig?

No, but then again i dont have an entire pig to butcher

>>21445189
You can buy pigs, or if you find one roaming around, just take it.

no
I leave these things to the professionals

I'm not a psychopath so no. Meat is murder

>>21445184 (OP)
fraid not since i haven't been trained

Have done.

Has anyone had any experience getting those 1/8th lamb, 1/4 pig butchery deals? Feel like its good quality for money but I have zero clue how much freezer space it'd take up.

>>21445184 (OP)
Yes but it would take me hours, possibly days.

I butcher whole chickens every other week and I end up with a very clean carcass at the end of it, pretty much the only meat that is left is like, stuff between the ribs of the bird, or between the spine bones

It would be difficult to transport and drain the blood without a chain block.

>>21445184 (OP)
If I started out with a carcass on a hook then sure. If I had to start from a live pig then I wouldn't know where to start (aside from killing the pig of course)

>>21445184 (OP)
>Do you think you could butcher an entire pig?
OP I have issues baking a potato in the microwave at times.

>>21445709
kill pig
hang it up on hook by its legs
remove its fur somehow, i think they shave it
basicall you need to remove the organs WITHOUT piercing/puncturing the intestines, digestive tract etc
then you hang it in a fridge for like a week or something
then you can butcher it like a supermarket cut of meat on the bone for all intents and purposes

>>21445184 (OP)
Sure, it's not hard given you have the tools/space

>>21445715
You use a blowtorch to burn the fur away. You can remove the organs with an incision at the throat and cutting down through the belly meat, everything's pretty much attached to each other

>>21445184 (OP)
in my kitchen, without any prep time? no, definitely not. with the proper tools and some sort of diagram or manual, maybe. it would probably be pretty messy but I'm sure I could get it done.

Imagine being a pig in a rural village and the owner has decided to slaughter you. You're happily oinking in the mud with the intelligence of a dog while all the villagers, friendly people you've seen all your life, look at you and talk to the owner about which cut of your flesh they'd like to buy. Chang wants your balls so he can eat them and strengthen his pinus viril.

Like a pig as in the animal or as in an ameripig? Because Ameripigs weigh upwards of 600lbs, they're basically cows.

>>21445184 (OP)
>Do you think you could butcher an entire pig?
Cleaver work would wear me out, but that's why they have electric bandsaws. I wouldn't want to bother, though for pork. One of the things I hate the most is prepping ribs and removing the underside membrane, just tedious, slippery and annoyingly doesn't come off in one piece.
Beef prep, chicken prep, no problem. Pork, ehh, I'll stick to the whole loin and breaking that down a couple times a year.

>>21445184 (OP)
I do every year, the hardest part is cleaning it and getting it on the hook if it's really big.
Take off extremities like head, feet, tail, etc.
Take off the organs.
Take off the skin.
Take off largest fat sheets.
Take off the limbs joint by joint.
Take off front cuts.
Take off back cuts.
Take off ribs.
And then you can sit down and start portioning it out any way you want.
Takes about 8 hours with two or three people depending on the size. I'm guessing it'll take the whole day dawn to dusk if it's just one person that's not some kind of master butcher.

i don't see why not
it's been ingrained in our dna for millions of years so it shouldn't be that hard

>>21445184 (OP)
>kill and butcher a swine
absolutely
>end up with a assortment of random chunks of meat because I don't know what the fuck I am doing
absolutely