Planning to home butcher 8mo old American Guinea Hog boar and 3 yr old sow in the very near future. The little boar first and the sow a couple weeks after. I’d really like to take advantage of everything on the carcasses I possibly can whether I think the fam and I will like the end product or not. So any tips would be greatly appreciated.
Here are some questions to get this discussion started:
What is the best way to make use of the head that will sneak past squeamish children?
What organs are for sure not worth saving? (colon, gall, stomach?)
I’ve been sand bagging these forums for a while from Beaver Dam, WI. Hog processing is starting soon so its time got get active and put the information to use. I’ve done some domestic rabbit butchering before and harvested some deer, which produced the usual products. I’m very interested in getting into traditional meat preservation.