Pork meat is very popular among Russian consumers. Such a product is relatively inexpensive and at the same time is distinguished by simply excellent taste. The farm owner, however, needs to know, among other things, how to cut the boar properly. It is impossible to violate the technology for performing such a procedure in any case. Otherwise, pork can simply be ruined.
To know how to cut boars, of course, it is necessary, first of all, to the owners of farms. However, hunters also have an idea about this technology. Wild boars also need to be cut correctly. Otherwise, their meat will lose its taste and also will not be stored for long.
And wild, wild boars and domestic pigs are cut approximately according to the same technique. However, there are still certain nuances in the technology of evisceration of carcasses of domestic pigs and animals shot in the forest.
Preparation and selection of tools
We will talk about how to cut a boar correctly below. To begin with, we’ll figure out how to prepare the carcass of an animal for flaying and what tools will be needed for this.
Wild boars usually begin to be cut immediately after being shot right in the forest. Carrying a slaughtered animal in the form of a whole carcass is not recommended. Otherwise, his meat will subsequently produce a muddy broth. In any case, in the forest, after the shooting, the animal needs to at least make bleeding.
Of course, homemade wild boars are carefully prepared before slaughter and butchering. The boar is preliminarily kept in the machine without food for about 24 hours. This leads to the fact that the intestine of the animal is freed from feces. And this, in turn, reduces the risk of meat contamination during cutting. It is impossible to prepare a wild boar. Therefore, gutting his carcass should be as neat as possible.
They cut both wild and domestic pigs, usually using a simple sharp knife. Also for gutting and cutting the carcass you will need:
hacksaw for bones;
a container of water;
hatchet.
Bleeding
“How to carve a wild boar or a wild one?” - the answer to this question is actually not a very complicated technology. But first of all, as we found out, it is necessary to drain the blood from the carcass of an animal. To get rid of it, a wild or wild boar should be turned on its side or suspended on a tree by its hind legs. In the latter case, the legs of the animal on the branch are maximally spread apart.
Followed by:
After completing these two operations, then you just need to wait until the blood flows out of the carcass. This process usually takes about 20 minutes.
The basic rule of cutting wild boars
According to traditions, the legs of the animal obtained in the forest are received by the one who first shot the beast at the corral. The remaining parts of the body of the boar are divided among hunters equally. It is also recommended to leave some meat of the killed animal for the huntsman.
Wild pig technology
How to carve a wild boar correctly? After bleeding the shot animal, they proceed to skin it. To do this, in a suspended boar, make circular cuts in the joints of the hind and then front legs. Further:
make cuts on the inner side of the thighs of the legs, and then on the peritoneum and neck, reaching the lips of the animal;
using a knife, remove the skin from the carcass;
the hooves and head of an animal are cut off (an ax can be used).
Then proceed to gutting a boar:
cut the front leg along the shoulder blade and separate it from the carcass along the joint;
do the same with the second leg;
make an incision between the two hind legs almost to the abdomen, cutting the cartilage of the pelvis;
notch the hind legs to the joints;
cut the peritoneum of the animal to the neck;
removed from the carcass of the intestine;
take out the kidneys, heart, lungs, liver.
The boar offal must immediately be put in a bucket of cold water. At the next stage, they perform cutting. At the carcass of a wild boar, ribs are cut from the ridge. Next, the remaining ridge is separated from the hind legs by cartilage. Lastly, the hooves are cut from the hind legs of the boar along the joint. At the final stage, the remaining hind legs are removed from the tree and separated from each other.
Here is such a simple technology will help to cut the boar on the hunt directly in the forest. The only thing to consider is that the liver from the carcass should be cut out as carefully as possible. In case of bile damage, boar meat will subsequently be bitter during cooking.
What to do with a domestic pig after slaughter: the first stage
Thus, we figured out how to carve a boar in the forest. But how to carry out this procedure with a pet? In this case, after bleeding, they usually begin not to remove, but to clean the skin. After all, wool on the body of domestic pigs, unlike forest pigs, is not.
For cleaning, the carcass is placed on a flat work surface. Then with a sharp knife they begin to remove hair from the skin with soft long movements. In some cases, bristles from the skin of domestic wild boars are also burned with a gas burner.
How to cut a boar: gutting
Flashing the carcass of a domestic boar itself consists of several stages:
cut off the head from the carcass;
cut around the anus, stretch the intestine and bandage it with a strap;
remove the genitals of the boar;
cut the peritoneum of the animal;
remove the intestines;
ribs are separated from the ridge;
take the giblets from the carcass, wash them and immediately put them in the refrigerator;
washed the carcass, divided into two parts and put it in the refrigerator for 24 hours.
Carcass cutting
So, then we will see how to cut a boar after gutting. After cooling, half of the pig carcass is again placed on a flat work surface. Separate the back of the boar. To do this, look for a place where the spine ends near the ham. Then:
In order to cut the front leg, half of the carcass is turned belly up. Then they pull the paw leg and cut the meat to the joint. Next, the leg is pulled up until the joint extends, and a cut is made. At the next stage, the loin is cut into bones. Also, the neck, brisket and fat are separated from the half-carcass. Next, the meat is kept for ripening (if the carcass has not matured), and then sent for sale or used for cooking at home.
What you should know about
Thus, we figured out how to cut a boar. But what to do with chopped pieces further?
Eat wild boar meat, both domestic and wild, immediately after slaughter should not be eaten. This product becomes tasty only after aging and "ripening". After slaughter, boar meat undergoes the following processes of structural change:
the first 2-4 hours - fresh meat of soft consistency with not too pronounced taste and smell;
after 3 hours - rigor mortis;
after 2-3 days after slaughter - resolution of rigor mortis.
Usually on day 3, the carcass muscles relax and the meat becomes sharply soft. Aged in this way, the product acquires a juicy and delicate texture. In the future, the processes that form the aromatic qualities of meat continue for about another 14 days.