Processing a Slaughter Hog

Butchering hogs can be a family event that teaches essential skills while also making the process less stressful for the animal.

- Hope Ellis-Ashburn

Kate Debord of RG Prime Meats, a slaughterhouse in Bledsoe County, Tennessee, has been processing the hogs of Sequatchie Valley farmers for about 15 years and shares her tips and best practices with anyone interested in learning more.

Before You Begin

Debord recommends familiarizing yourself with the slaughtering process by first viewing YouTube videos and, if the opportunity presents itself, even watching the slaughtering process in person. And, as the process can be time-consuming, she says that it should only be started on a day when you have plenty of time.

Opinions on the necessity of withholding feed, done to lessen the chances of contaminating the carcass with feces and to make gutting easier, before slaughtering vary. Debord doesn’t see this as necessary. Water can and should be offered regardless of your choice.

As you prepare for the day, you’ll need to make sure you have the following equipment ready and available.

• firearm. Debord recommends a .22 rifle.

• multiple sharp boning, skinning and fillet knives plus a knife sharpener. For safety’s sake, always try to work with your knife blade facing away from you.

• cleaver for the skull

• gut hook 

• bell scraper 

• reciprocating saw or hand saw or both