Content
In the life of every novice farmer, sooner or later, there comes a time when a grown animal must be killed in order to be further processed for meat. Slaughtering pigs requires certain skills from beginners and strict adherence to the sequence of the process. Responsible killing of pigs ensures delicious meat.
When can pigs be stabbed
The best calendar period to kill an animal for meat is winter time. Frost can reduce the chance of additional contamination of the pig from the ambient air. In addition, in winter, insects are completely absent, which can have time to lay the larvae in the carcass. Cold is also an excellent helper, as it allows an inexperienced person not to worry about the speed of slaughtering a pig, ensuring that the meat is kept fresh.
In autumn and spring, it is worth approaching the process of slaughtering a pig more responsibly. So, a complete absence of precipitation is desirable. In addition, it is important to slaughter the animal during colder hours of the day to reduce the risk of meat spoilage. If the time for slaughtering a pig falls in the summertime, you should choose early morning. At this time, insects, in particular flies, have not yet become active. It is worth pricking a pig quickly - the whole process, including cutting the carcass for meat, should take no more than 2-3 hours.
Preparing pigs for slaughter
12 hours before the slaughter of the selected pig, it is necessary to stop feeding it - this will avoid a large amount of feces in the intestines of the animal. Abstaining from food can also improve the quality of meat. The only exception is water - pigs need to drink for the genitourinary system to work properly. It is much easier to lure a hungry animal out of the barn before slaughter - the pig will go out on its own in search of food.
Washing the pig before slaughter is mandatory, especially if the animal was kept in a cramped barn. Pig skin should be as clean as possible. It is worth using warm water and a brush. It is believed that the less dirt on the body, the less microbes will get into the meat during cutting, thereby extending its future shelf life. Additional heat treatment of the pork carcass after slaughter will also help to get rid of excess microbes.
If the animal is slaughtered for the further sale of meat, it is worth taking care of obtaining a certificate from the veterinarian. This document confirms that the pig is healthy and has no restrictions for slaughter. If you intend to use the meat only for personal purposes, a veterinary opinion is not necessary.
In what cases it is necessary to abandon slaughter
There are times when the slaughter of pigs for various reasons is undesirable, if not completely prohibited. It is worth paying attention to the physiological state of the animal in order to optimally choose the moment for slaughter. In no case is it recommended to slaughter a pig that is in the hunting stage. It is recommended to slaughter only 12-14 days after the last hunt.
Sick animals must not be slaughtered. The microbes contained in the pig's body saturate the meat with substances harmful to humans. Sick pigs are treated with special medications. But even after recovery, the time for slaughtering the animal must be significantly postponed. The fact is that the substances contained in vaccines are in the blood and meat for some time. The full withdrawal period of drugs after vaccination is about a month.
Preparation of tools and equipment
Slaughtering pigs requires certain tools that must be prepared in advance. The list of required inventory assumes the following items:
- Pig - a knife with a long rigid blade. The point must be perfectly sharpened so that it can easily pass through the skin and meat of the pig.
- Pork carcass roasting torch. A blowtorch can be used.
- Ropes for tying the limbs of the animal.
- Iron basin for draining blood.
You also need to take care of a lot of clean cloth or paper napkins. In the process of slaughtering a pig, a large amount of blood flows out of its body, therefore constant cleaning of the surfaces is required. It is undesirable to use water to wash off blood - it spoils the structure of the meat surface.
Another important preparation factor is the availability of the right place for slaughter and future cutting of the pig carcass. The best option is a flat concrete surface. In the absence of such a platform, wooden pallets can be used. As a last resort, in order not to slaughter the animal on clean ground, you can use a large cloth blanket or a pile of dry clean straw.
How to slaughter a pig or piglet correctly at home
There are many ways to slaughter pigs. Some of them are universal, others are used specifically for slaughtering piglets or adult boars. Some methods, such as the use of a gun or a direct blow to the pig's heart, are considered more humane, as they avoid prolonged agony in the animal. The novice farmer should choose the most convenient way of slaughtering pigs for himself, based on his confidence and humanity.
How to cut a pig in the heart
The animal initially prepared for slaughter must be immobilized. The front and hind legs are tied with a rope. The pig is then placed on its left side. The knife is inserted into the cartilaginous fusion between the 3rd and 4th ribs. To make sure the exact location of the pig's heart, you should put your hand on the animal's chest and feel for a strong pulsation. The knife is driven in with a quick and confident movement and is removed only after complete immobilization. The wound is tightly closed with a clean cloth and lightly patched.
The slaughtered pig must be lifted or suspended to bleed. The blood is poured into prepared bowls and pans. On average, complete exsanguination takes up to 5 minutes. The disadvantage of this method is the possibility of blood getting into the chest cavity and, as a result, spoilage of meat in this area.
How pigs are stabbed in the neck
For the correct slaughter of pigs in the neck, it is necessary to have a wooden crossbar and several ropes. This method requires 3 people. Two ropes are thrown over the crossbar and tied with the ends to the hind legs of the animal. Two tighten the ropes and push the pig against the bar until it calms down. Then the third person, with a sharp motion, cuts her throat in the neck. The carotid artery in pigs is located in the middle on the right side of the cervical part. The blow must be strong so that the knife goes as deep as possible into the neck of the animal.
Next, the back of the pig carcass is raised to drain the blood. Cutting the neck allows you to bleed the carcass as much as possible due to the still beating heart. With this method of slaughter, the blood is completely drained from the body of the animal in about 2-3 minutes.
How to shoot a pig with a gun
For many people, the method of slaughtering an animal with a shot from a gun seems to be the most humane, since it allows you to save it from unnecessary death throes. Of course, a firearms permit is required. There are 2 ways to kill a pig with a gun - with a headshot and a shot in the heart.
First you need to tie the animal to the post. A well-fixed target will allow you to limit yourself to one accurate headshot. The shot can be fired both directly into the forehead of the pig, and in other places - the ears and eyes. It is believed that the faster the bullet reaches the brain, the faster the animal will die and stop suffering. A shot in the brain leads to cardiac paralysis in a pig. As a result, all the blood remains in the body of the animal, which can render the meat unusable.
A shot in the heart eliminates the problems with exsanguination of the mascara. The only thing to worry about is the accuracy of the shot and the penetrating power of the weapon. Blood will drain through the bullet hole. In addition, you can additionally cut the cervical artery in an already deceased animal.
How to electrocute a pig
There are special devices that can simplify the slaughter of pigs. On private farms and large meat processing plants, specialized stun guns are used - devices that completely immobilize the animal. The current strength of such devices is from 65 V to 100 V, the power is about 1.5 A. It is advisable to wash the pig before use in order to create the best conductivity of the electric current. The procedure for this method is as follows:
- A thick rope is tied to the animal's hind leg. The man pulls it on while holding the pig.
- The device is applied to the temples or chest of the animal as tightly as possible, after which the current is turned on. The current must be applied within 5 seconds.
- If the pig is still conscious, it is necessary to repeat the previous operation, slightly increasing the amperage.
The immobilized pig is killed with a knife in the heart or carotid artery, after which blood is released from it. Depending on the place of impact, the carcass is either laid on its side or suspended by the hind legs.
Do I need to skin
Each farmer raises pigs for a specific purpose, so he selects certain breeds for himself. There are greasy, meat and meat-greasy breeds. When growing sebaceous individuals, a person means in plans to obtain lard for further processing. In such cases, the skin is not removed from the carcass, but only slightly singed. When cutting a pig, the skin is cut off along with the greasy layer on it.
Business with meat pigs will be arranged in a different way. When slaughtering an animal, it is recommended to remove the skin for further convenience of cutting the carcass. The slaughtered pig is placed on its back, after which incisions are made behind the ears and around the head. Next, the knife is passed along the abdomen to the anus. It is from him that they begin to remove the skin, carefully separating it from the meat. When removing, it is worth constantly pulling on the skin to avoid accidental cuts.
Which way is better
The most common method used in private subsidiary plots is to hit the heart. This method of slaughtering pigs is the simplest and easiest to use at home. It does not require special equipment - you just need to deliver the right blow to relieve the animal from agony.
Moreover, the best meat is obtained by cutting the cervical artery. Most people choose this method as the most effective in terms of getting rid of excess blood from the mascara.The main disadvantage of this method can be considered the lack of humanity - the animal suffers quite a lot.
The question of humanity in the process of killing an animal is interesting in itself. On the one hand, slaughter is not automatically humane, on the other hand, the inevitability of slaughter requires reducing the pain experienced. From this point of view, the best choice would be to use a shotgun. A shot in the heart instantly kills the pig.
Rules for the slaughter of piglets, pigs and boars
Depending on the size of the individual, the approach to slaughtering it can change dramatically. So, to properly slaughter a small 6-month-old pig weighing 80-100 kg, the efforts of one strong person will be enough. The pig's legs are tied, after which it is securely fixed with one hand. With the other hand, a blow is struck in the area of the heart, after which the blood is drained.
For larger pigs weighing 120-140 kg, the efforts of one person will not be enough. An adult will easily throw a person away. In such cases, one person must hold the animal itself, the other must strike. In addition, two people can already start using the method of cutting the cervical artery, since one person is unlikely to be able to lift the carcass on their own.
The greatest difficulties arise with the slaughter of boars and culled individuals weighing 150 kg or more. Pigs of this gigantic size are heavy, and the thickness of their skin and sebum can sometimes become a serious problem for slaughter. In such cases, it is recommended to immobilize the boar with a stun gun, and then finish it off with a long knife.
Pig slaughter technology at a meat processing plant
In meat packing plants, pigs are slaughtered in two ways. The first technology is the use of high-tech shockers followed by slaughter. Special stun guns can stun up to 100 heads per hour. Subsequent processing consists of hanging the carcass and cutting the neck. The bloodless carcass is transferred for further cutting. This method is not humane, but it allows you to achieve the ideal quality of meat for the end consumer.
Another technology is the use of special slaughter chambers. Animals are driven into them, after which a special poisonous gas is supplied. Immediate death allows you to avoid severe torment. In the future, the pigs' blood is drained and sent for processing. This method does not completely get rid of blood, but it is capable of providing huge volumes of processing.
A few tips for beginners
The main problem for beginners when slaughtering an animal is pity. In no case should you get used to a domestic pig. It must be clearly understood that it is growing for further slaughter. Superfluous feelings during killing will not allow you to strike a confident decisive blow, thereby bringing unnecessary suffering. Also, a wrong blow will inflame the pig, it will rush about in a rage, biting offenders.
To slaughter a pig easier, it must be immobilized. Sometimes the usual binding is not enough. Here, stunning comes to the rescue by hitting the forehead with a sledgehammer or with the help of an electric current. Correctly stunning a pig before slaughter is a guarantee of ease in further actions. The immobilized animal is still alive, so there will be no problems with removing blood during slaughter.
Don't underestimate the importance of bleeding your mascara quickly. The faster this procedure is carried out, the higher the quality of the final product will be. The ideal time is considered to be 3 minutes from the moment of death, but in some cases 5 minutes is allowed. A delay in the removal of blood leads to irreversible consequences - the processes of coagulation and decay begin very quickly in it.
Conclusion
The slaughter of pigs is the final stage of raising the animal. By learning how to slaughter an animal yourself, you can save a lot of money.The choice of the optimal method of killing and the correct procedure will allow you to get meat of excellent quality.
