(click on a picture to see larger image)
Started with a rather small hog, so not really to a major break down.
Regardless, the first step still holds fairly true:
Split That Pig!
For this portion of the breakdown, you can use a hand held bone saw. However, I do not have the patience for such shenanigans and use a reciprocating saw. (A Sawzall)
I will share a link to this great little tool at the bottom of the post!
Right down the center of the backbone, from end to end…
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After this part, Claudia took over.
Since we were dealing with a smaller hog we chose to keep everything in larger portions to be used in the smoker. So, she cut each side into 3 sections – beginning between the 5th and 6th rib from the front and ending off at the top of the pelvis. This gave us 2 full hams with the hocks still attached, 2 picnic hams with the butt and clear plate still attached and 2 full rib slabs with the loins still attached. She also trimmed off a lot of the extra belly fat to be used in our rabbit sausage grind.
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She did remove quite a bit of the silverskin as well, then packaged up everything that isn’t going into the smoker this weekend!
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A quick cleanup and a DONE Stamp!![]() |
These are great little knives. Quite inexpensive also! ![]() |
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