How to cut a wild boar: procedure, cutting rules and expert advice

2024 Author: Howard Calhoun | [email protected]. Last modified: 2024-01-07 20:55

Pork meat is very popular among Russian consumers. Such a product is relatively inexpensive and at the same time it is distinguished by simply excellent taste. The owner of the farm, however, among other things, needs to know how to butcher a wild boar correctly. It is impossible to violate the technology for performing such a procedure in any case. Otherwise, pork can simply be spoiled.

To know how to butcher wild boars, of course, it is necessary, first of all, for the owners of farms. However, hunters should also have an idea about such technology. Wild boars also need to be butchered properly. Otherwise, their meat will lose its taste and, moreover, will not be stored for a long time.

And wild, wild boars and domestic pigs are butchered according to approximately the same method. However, there are still certain nuances in the technologies for gutting the carcasses of domestic pigs and animals shot in the forest.

Preparation and selection of instruments

How to butcher a boar correctly,let's talk a little lower. To begin with, let's figure out how to prepare an animal carcass for skinning and what tools will be needed for this.

Wild boars usually start butchering immediately after shooting right in the forest. It is not recommended to bring a slaughtered animal home in the form of a whole carcass. Otherwise, his meat will subsequently give a cloudy fat. In any case, in the forest, after shooting, the animal needs to at least bleed.

Domestic boars are, of course, carefully prepared before slaughter and butchering. The wild boar is preliminarily kept in the machine without food for about 24 hours. This leads to the fact that the intestines of the animal are 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 careful as possible.

Cut up both wild and domestic pigs, usually using a simple sharp knife. Also for gutting and cutting the carcass you will need:

• bone saw;
• water container;
• hatchet.

Bleeding

"How to butcher a domestic boar or a wild boar?" - the answer to this question is actually not too complicated technology. But first of all, as we found out, blood must be drained from the carcass of the animal. To get rid of it, a domestic or wild boar should be turned on its side or hung on a tree by its hind legs. In the latter case, the legs of the animal on the branch are pushed as far as possible.

Following:

• substitutesome container under the neck of the animal;
• make a deep incision in the throat, cutting the carotid artery.

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.

Basic rule for butchering wild boars

According to tradition, the feet of an animal caught in the forest are given to the one who shot the animal first while driving. The remaining parts of the boar's body are divided equally among the hunters. It is also recommended to leave some meat of the slaughtered animal for the huntsman.

Wild pig skinning technology

How to butcher a wild boar correctly? After bleeding the shot animal, they begin to remove its skin. To do this, in a suspended boar, circular incisions are made in the area of \u200b\u200bthe joints of the hind legs, and then the front legs. Next:

• incisions are made along the inside of the thighs of the legs, and then over the peritoneum and neck, reaching the lips of the animal;
• using a knife to skin the carcass;
• cut off the animal's hooves and head (you can use an ax).

Then start gutting the 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 belly, cutting the cartilage of the pelvis;
• cut the hind legs to the joints;
• cut the peritoneum of the animal to the neck;
• the intestines are taken out of the carcass;
• take out the kidneys, heart, lungs, liver.

Boar giblets should immediately be placed in a bucket of cold water. The next step is cutting. At the carcass of a wild boar, the ribs are cut off from the ridge. Next, the remaining ridge is separated from the hind legs along the 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 butcher a wild 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 accurately as possible. If the bile is damaged, the boar meat will be bitter when cooked later.

What to do with a domestic pig after slaughter: the first stage

How to butcher a wild boar in the forest, we thus found out. But how to properly carry out this procedure with a pet? In this case, after exsanguination, they usually begin not to remove, but to clean the skin. After all, there is no hair on the body of domestic pigs, unlike forest pigs.

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 boars are also burned with a gas burner.

How to butcher a wild boar: gutting

The skinning of a domestic boar carcass itself consists of several stages:

• the head is cut off from the carcass;
• cut aroundanus, pull out the intestine and bandage it with a strap;
• remove boar genitals;
• cut the animal's peritoneum;
• guts removed;
• separate the ribs from the spine;
• offal is taken out of the carcass, washed and immediately put in the refrigerator;
• wash the carcass, divide it into two parts and put it in the refrigerator for 24 hours.

Carcass cutting

So, next, let's see how to butcher a wild boar after gutting. After cooling, half of the pig carcass is placed back on a flat work surface. Separate the back of the boar. To do this, they are looking for a place where the spine ends near the ham. Then:

• cut the abdomen, following the contour of the thigh to the hip joint;
• cut the spine with a hacksaw.

In order to cut off the front leg, half of the carcass is turned upside down. Then the pig's paw is pulled back and the meat is cut to the joint. Next, the leg is pulled up until the joint disperses, and a cut is made. At the next stage, the loin is cut off on the bone. Also, the neck, brisket and bacon are separated from the half carcass. Next, the meat is aged for maturation (if the carcass has not been aged), and then sent for sale or used for cooking at home.

What you need to know

How to butcher a wild boar, we thus found out. But what to do with the chopped pieces next?

You should not eat both domestic and wild boar meat immediately after slaughter. This product becomes tasty only after aging and “ripening”. After slaughter, wild boar meat goes through the following processes of restructuring:

• first 2-4 hours - fresh meat of soft texture with not too pronounced taste and smell;
• after 3 hours - stiffness;
• after 2-3 days after slaughter - rigor mortis resolution.

Usually on the 3rd day, the carcass muscles relax and the meat suddenly becomes soft. Aged in this way, the product acquires a juicy and tender texture. In the future, the processes that form the flavoring qualities of meat continue for about 14 more days.