Pig Butechering, Four men & A Pig

[Pork Belly]

Great film showing the proper breakdown of a hog. This is how I have been doing it for the past four years. This year I put 2.5 hogs under the knife.
https://www.youtube.com/watch?v=rVJXIF8SiJI

 

[wasitim]

Did my first two last year and used that tube as my guidance. Just did up a fatty last weekend with a 200lb hanging weight. This one was all cuts and sausage. The new S3 is getting put to use next week to smoke the bacon. Will be picking up another 1/2 next month specifically for smoke and charcuterie.

This gal does a god job as well and has 3 different videos: https://www.youtube.com/watch?v=VJy7nGS11VY