Every livestock breeder with his own subsidiary farm has to deal with such a procedure as the slaughter of pigs. There are several time-tested methods for performing such actions, but even despite this, with the development of technical means, new methods are invented. Each method has its own advantages and disadvantages, which can be realized only in the process of practical application. That is why each owner individually chooses the method of slaughter for himself and improves it.

Preparing pigs for slaughter

How to slaughter a domestic pig correctly and get high quality lard and meat? Before slaughter, pigs are well fed, their health is monitored. Only in this case you can get high-quality and tasty final products from them. The animal can be slaughtered as early as 4 months after birth (for ordinary white gilts), but the most optimal age for this is 10 months. By this time, the body weight of the piglet has already reached 135 kg. Some owners prefer to fatten their pets longer in order to get a better yield. If the consumer does not like very fatty meat, or he is not an admirer of lard, then it is better to slaughter the pig at the age of six months, when its weight reaches about 100 kg, and the layer of fat is not thick.

Preparing pigs for slaughter

Currently, the Vietnamese pig, famous for its early maturity, is gaining popularity. It is slaughtered before the age of six months, because further maintenance is unprofitable. The greater the live weight of the animal, the more fat and meat will be produced.

Do not slaughter sows that are in heat. Their meat has a very unpleasant taste and smell that cannot be removed even with the help of culinary tricks.

Attention! If the pig is in the hunt, then you need to wait a week, only then send it to slaughter.

It is possible to determine that the pig will walk by its characteristic features. Its behavior changes dramatically, the animal becomes restless, appetite worsens, aggression towards its fellows appears. The nipples swell and turn slightly red, the genital loop increases in size, and frequent urination appears.

Pigs showing signs of any disease should never be sent for slaughter. If you find the first signs of illness, poor appetite or loss of activity, you should immediately seek help from a qualified veterinarian. If a dangerous infection is found, then a pre-slaughter course of treatment is carried out or the animal has to be slaughtered and the carcass disposed of. Eating lard and meat from such a pig is unsafe for health.

In cases where we cut a domestic pig for sale, it will be necessary to conduct a veterinary examination. This is done even in cases where the animals look perfectly healthy and the conditions are ideal. As a result, the owner is issued a certificate, which, after passing the sanitary and veterinary examination, allows him to sell the products. When slaughtered for personal use, it is not necessary for the pig to be examined by a veterinarian.

Attention! You cannot kill a pig immediately after undergoing antibiotic treatment or after vaccination, since they tend to accumulate in meat.

To avoid unforeseen situations, it is necessary to start preparing in advance not only the tools and the place for slaughter, but also the pig itself. They stop feeding her 12 hours before, watering her 3 hours before slaughter. This will cleanse the stomach and intestines, thereby minimizing the risk of staining the meat during the cutting process. However, it is impossible to starve the animal for more than the specified time, since it will scream, receive stress, which significantly deteriorates the taste of meat.

Domestic pigs are slaughtered in a clean and dry area, protected from dust and wind. Do not work near the pigsty where other animals live. In no case should they smell blood and see the whole procedure. Autumn is the ideal time for slaughter. During this period, there is no longer intense heat, flies and dust storms. You can perform the procedure in winter, if you choose not very frosty weather. Otherwise, there may be problems with cutting the carcass.

The slaughtered pig is cut on a level surface. You can build a wooden board or adapt a low-height table. You should also prepare tools and accessories:

  • twine or very strong ropes to fix the pig;
  • container for collecting blood and offal;

Tools

  • gas torch or blowtorch;
  • clean cloth that absorbs liquid well;
  • narrow and long knife with a rigid blade (several);
  • straw;
  • water at room temperature.

On a note!If the pig was kept at home, then there is no need to wash it before slaughter. They first try to change the litter and clean the room in a timely manner so that as little dirt as possible remains on the skin.

Classic pig slaughter methods

How to slaughter a pig so that the quality of lard and meat is at a high level? There are several methods for slaughtering pigs at home. First of all, the animal is taken out of the pen or shed. If it refuses to go out or does it reluctantly, then use the bait in the form of a pig's favorite delicacy. As soon as the pig is in the right place, both legs are tied with a rope, then the rope is passed under the belly and the body is thrown to the ground with a sharp movement.

Impact stabbing between ribs

The stab between the ribs must be made in such a way as to hit the pig's heart. It is quite difficult to do this the first time, since you have to not only calculate the accuracy and power of the blow, but also know for sure where to hit. In the absence of experience, it is better not to resort to this technique, since the animal can become angry, become aggressive and pose a danger to humans. Experienced specialists use this method.

Impact stabbing between ribs

Attention! This technology has a small drawback: some of the blood accumulates in the cavity of the sternum and lungs, so later it will have to be bled out manually.

How to stab a pig correctly? Slaughter is carried out in the following order. The pig is thrown onto its right side and fixed with ropes. A puncture is made between the third and fourth ribs with a sharp knife with a blade length of at least 30 cm. The blade should be thin. The tool is not removed until the animal has died down. After that, wipe it with a clean cloth.

Stabbing through the cervical artery

How to slaughter a domestic pig so that it does not suffer, and the quality of the original product remains good? Slaughter through the cervical artery at home is an easier and safer way. The pig is placed with its feet up, a vessel for collecting blood is placed under the bottom. The puncture is carried out with a sharp knife at a distance of 2-3 cm from the left ear. Immediately after this, the pig is turned over on its side, holding it firmly by the right leg, and trying to press it as hard as possible to the surface.As the carcass bleeds, the animal dies. This technique is suitable for slaughtering small breeds of pigs.

Less common methods of slaughter

How to properly slaughter a pig and protect yourself and others? The development of technical means in the modern world allows them to be used for slaughtering pigs. So, it is advisable to use a stun gun to kill large and strong boars that are dangerous to humans. First, an electric current in the form of a discharge stuns the animal, then as soon as possible, his heart or carotid artery is pierced, providing a blood flow. The most sensitive place to try to hit with a shocker is the neck.

Interesting!How exactly are pigs killed without letting them close to you? Sometimes firearms are used for slaughter, however, this is not only a dangerous method, but also impractical. Sensing danger, the pig starts to run away. If you try to shoot him, not only other animals, but also people may suffer. In addition, this technique significantly complicates the exsanguination of the carcass, the quality of the meat is greatly deteriorated.

Less common methods of slaughter

How little piglets are slaughtered

How to slaughter a piglet correctly? The method of slaughtering a young pig depends on its size. If it is still milky, then the procedure is performed with a puncture in the neck, after placing the pig on a table or stool. The animal will almost not feel pain, the blood will drain quickly. Larger individuals are slaughtered using the same technology as an adult pig.

Primary processing of pigs

To make the blood drain from the pig better, you can hang the carcass by its hind legs and leave it in this position for 5-10 minutes. Next, proceed to the primary processing of the pig. It is necessary to burn the skin to blackness in order to get rid of the rough stubble. From head to toe, they pass a blowtorch first along one side of the ink, then the second side is processed in the same way. Firing is carried out evenly so that a uniform black layer forms over the entire area of ​​the body.

Attention! You should not keep the fire in one place for a long time to prevent cracking of the skin.

The belly is not burned as intensely as the back, since the skin there is tender and can easily crack, as a result of which its further cleaning will be difficult, and the presentation will be noticeably spoiled. Experienced pig breeders use straw to roast the skins to give the final product an original taste. To do this, the carcass is covered with clean, selected straw without unnecessary components and set on fire.

After completing the firing, the pig should be thoroughly washed and cleaned. In order to facilitate the procedure, the body is covered with a thick cloth and poured over with hot water. As a result, the skin is steamed, it will not be so difficult to clean it. The cloth is kept on the pig's body for about 5 minutes, after which they begin to gently scrape off the carbon and dirt with a blunt knife. The whole procedure is done as carefully as possible so as not to damage the thin skin. Water is constantly poured on the pig to better remove dirt. Before cutting, they try to wrap the carcass in an old blanket and let it steam well so that the skin remains soft and is cut well in the future.

Primary processing of pigs

Best time to slaughter pigs

On a note!How long does a domestic pig grow before going to slaughter? The feeding time depends on the selected breed. Vietnamese pigs gain weight in just six months, ordinary white pigs are able to grow up in 9-10 months. In this case, the output of finished products will be the greatest, its quality is the best. If the owner does not aim to get fat from animal fat, and fatty meat is not to his taste, then slaughter can be carried out at the age of 6 months.

Autumn is considered the best time to slaughter pigs. During this period, there is no longer a strong heat, flies and other insects do not annoy, work is as comfortable as possible. You can kill a pig in winter, but in this case you will have to pick up a fine and not very frosty day.Otherwise, the pig's body will quickly harden and it will become difficult to cut it. If it is necessary to slaughter in the summer, it is better to do it early in the morning, no later than 5 am. During this period it is not yet very hot, the activity of flies and insects is minimal. The work must be completed before noon, otherwise the meat may have time to deteriorate, and it will not be possible to eat it.

Every owner who decides to start raising gilts on his farm sooner or later faces the procedure for slaughtering them. In general, there is nothing difficult here, but an inexperienced beginner who has no idea how pigs are slaughtered will not be able to do without outside help. Therefore, you first need to find an experienced assistant who will monitor the situation and give advice at the right time. In the future, it will be possible to carry out all the work on its own. Although not so long ago the slaughter of domestic pigs was almost a holiday, where the closest relatives and friends gathered, a noisy feast was organized at the end.