Processing whole pig

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Processing whole pig

Postby bluefan89 » Wed Feb 10, 2016 3:39 pm


I am having a whole hog processed and blocked out this weekend, being scaled not skinned. I am really not ready to process sausage (got to buy a grinder and fixins for that)

The hog will be blocked out by the individual slaughtering only.

My question is: could I cut what I am going to use up into chunks vacuum seal and grind as needed or in a couple weeks when I am better prepared?

I will probably try to sugar cure at least one ham, not sure about the other.

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Re: Processing whole pig

Postby NCPaul » Wed Feb 10, 2016 9:13 pm

Welcome to the forum. :D The answer to your question is yes. Keep the meat as cold as you can while you cut it up. I like to package the meat and fat into one Kg amounts.
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