A pig that is to be killed should be kept without food for from twelve
to sixteen hours previous to slaughtering; a little water must, however,
be within his reach. He should, in the first place, be stunned by a blow
on the head. Some advise that the knife should be thrust into the neck
so as to sever the artery leading from the heart; while others prefer
that the animal should be stuck through the brisket in the direction of
the heart--care being exercised not to touch the first rib. The blood
should then be allowed to drain from the carcass into vessels placed for
the purpose; and the more completely it does so, the better will be the
meat.
A large tub, or other vessel, has been previously got ready, which is
now filled with boiling water. The carcass of the hog is plunged into
this, and the hair is then removed with the edge of a knife. The hair is
more easily removed if the hog is scalded before he stiffens, or becomes
quite cold. It is not, however, necessary, but simply brutal and
barbarous, to scald him while there is yet some life in him. Bacon-hogs
may be singed, by enveloping the body in straw, and setting the straw on
fire, and then scraping it all over. When this is done, care must be
observed not to burn or parch the cuticle. The entrails should then be
removed, and the interior of the body well washed with lukewarm water,
so as to remove all blood and impurities, and afterward wiped dry with a
clean cloth; the carcass should then be hung up in a cool place for
eighteen or twenty hours, to become set and firm.
[Illustration: THE OLD ENGLISH HOG.]
For cutting up, the carcass should be laid on the back, upon a strong
table. The head should then be cut off close by the ears, and the
hinder feet so far below the houghs as not to disfigure the hams, and
leave room sufficient for hanging them up; after which the carcass is
divided into equal halves, up the middle of the back bone, with a
cleaving-knife, and, if necessary, a hand-mallet. Then cut the ham from
the side by the second joint of the back-bone, which will appear on
dividing the carcass, and dress the ham by paring a little off the
flank, or skinny part, so as to shape it with a half round point,
clearing off any top fat which may appear. Next cut off the sharp edge
along the back bone with a knife and mallet, and slice off the first rib
next the shoulder, where there is a bloody vein, which must be taken
out, since, if it is left in, that part is apt to spoil. The corners
should be squared off when the ham is cut. The ordinary practice is to
cut out the spine, or back bone. Some take out the chine and upper parts
of the ribs in the first place; indeed, almost every locality has its
peculiar mode of proceeding.