Loosen the anus by cutting around it, deep into the pelvic canal. Pull
outward and cut any remaining attachments (fig. 36); be careful not to
cut into the large intestine. When the anus is loosened, tie it with a
piece of string to avoid contaminating the carcass (fig. 37).
[Illustration: Man using knife around anus]
Figure 36.—Loosening anus.
[Illustration: Man tying shut anus]
Figure 37.—Tying anus.
Remove the penis from a slaughtered barrow. Cut through the skin and
fatty tissue along each side of the penis and around the penis
opening. Lift upward and cut underneath it along the midline (fig.
38). Cut along the penis between the hams, pull the penis upward and
remove it at its attachment at the base of the ham (fig. 39). Continue
the cut made between the hams, at their natural separation, exposing
the white connective tissue. Cut through the tissue to the pelvic
(aitch) bone. Continue cutting through the cartilage between the aitch
bone and separate the hams (fig. 40). This procedure is satisfactory
in young pigs; however, a saw may be needed to split the aitch bone in
older hogs.
[Illustration: Man exposing hog’s penis]
Figure 38.—Removing penis.
[Illustration: Man cutting around hog’s penis]
Figure 39.—Removing penis.
[Illustration: Man slicing through pelvic cartilage to split hams]
Figure 40.—Splitting pelvic bone.
Make a cut through the lean and fat from the point where the pig was
stuck to the upper end of the sternum or breastbone (fig. 41). Insert
the knife at the top edge of the sternum, cut downward and slightly
off center to open the chest cavity (fig. 42).
[Illustration: Locating the tip of sternum with fingers]
Figure 41.—Tip of sternum.
[Illustration: Man pushing knife down through sternum]
Figure 42.—Opening the sternum.
Open the midline, beginning at the opening made when the aitch bone
was split. With the handle of the knife inserted in the opening and
with the blade pointed outward to avoid cutting the intestines (fig.
43), open the midline to the opening made at the breast (fig. 44).
Allow the intestines and stomach to roll outward and hang (fig. 45).
Do not allow them to fall because the esophagus will tear and spill
its contents onto the carcass.
[Illustration: Man pushing knife down through abdomen wall]
Figure 43.—Opening the midline.
[Illustration: Man pushing knife down through abdomen wall]
Figure 44.—Opening the midline.
[Illustration: Intestines and stomach exposed out front]
Figure 45.—Intestines and stomach.
Pull the loosened large intestine down past the kidneys (fig. 46).
Sever the attachments to the liver and remove it by pulling outward
and cutting the connective tissue (fig. 47). Remove the gall bladder
from the liver by cutting beneath it and pulling (fig. 48). Be careful
not to allow its contents to spill onto the liver.
[Illustration: Man pulling out large intestine]
Figure 46.—Pulling large intestine.
[Illustration: Man slicing out liver]
Figure 47.—Removing liver.
[Illustration: Man slicing gall bladder off liver]
Figure 48.—Removing gall bladder.
Pull the stomach and intestines outward and cut through the diaphragm
(fig. 49). This is the thin sheet of muscle and white connective
tissue that separates the stomach and intestines from the lungs and
heart. Pull outward on the lungs and heart and cut down each side of
the windpipe, severing its attachment at the head (fig. 50). To
separate the heart from the lungs, cut across its top (fig. 51). The
heart should be split open to allow thorough washing. Wash the heart
and liver thoroughly and put them in ice or ice water.
[Illustration: Man slicing down through diaphragm]
Figure 49.—Cutting diaphragm.
[Illustration: Man pulling down and slicing off windpipe]
Figure 50.—Removing windpipe.
[Illustration: Man slicing off heart from lungs]
Figure 51.—Removing heart.