From Farm to Freezer: Our Journey of Self-Butchering Hogs

Scott Albertson
3 days ago
3 min read

When our local butcher unexpectedly closed, we faced a tough challenge. We had three hogs growing fast and nearing finishing weight, but nowhere to take them for processing. Instead of letting the animals go to waste or scrambling for a distant butcher, we decided to take control and process the pigs ourselves. This decision led us on a steep learning curve, filled with preparation, hard work, and a rewarding sense of accomplishment.

Building the Cold Room and Gathering Tools

The first step was creating a proper space to handle the hogs safely and hygienically. We built a 7x10-foot cold room in just three weeks. This space was essential to keep the meat cool during and after processing, preventing spoilage and ensuring food safety.

Alongside the cold room, we invested in a range of butcher materials:

Knives of various types for skinning, cutting, and trimming
Meat hooks to hang the carcasses during processing
A meat bandsaw for precise cutting of bones and larger sections
Bus tubs for holding meat and offal
Slaughtering tools including gambrels and gambrel hooks

Each tool was chosen to make the process smoother and more efficient. We spent time learning how to use each piece properly, watching videos and reading guides to prepare ourselves.

The Day of Processing: From Kill to Freezer

When the day finally arrived to process our first hog, we knew it would be a long one. The entire process took nearly four hours from the moment we killed the pig until the meat was safely in the freezer.

The steps included:

Stunning and bleeding the hog humanely and quickly
Scalding and dehairing to remove the bristles
Eviscerating by carefully removing the internal organs
Splitting the carcass using the bandsaw
Hanging the hog in the cold room to cool down

This was our first time doing all these steps ourselves, so it was a learning experience. We made mistakes but also gained confidence as we went along.

Cooling and Butchering After Three Days

After hanging the hog in the cold room for three days, the meat was ready for butchering. This resting period allowed the meat to cool evenly and improved tenderness.

Butchering took another four hours. We carefully parted out the hog into familiar cuts:

Roasts (shoulder, loin, and leg)
Chops and ribs
Ground pork from trimmings
Bacon and ham sections

We wrapped each cut properly to preserve freshness and prevent freezer burn. In total, we collected about 150 pounds of pork for our family to enjoy.

Lessons Learned and Tips for First-Time Self-Butchers

Taking on hog processing yourself is a big task, but it is doable with preparation and patience. Here are some tips from our experience:

Plan your space carefully. A cold room or large cooler is essential for food safety.
Invest in quality tools. Sharp knives and a reliable bandsaw make a huge difference.
Learn the process step-by-step. Watch videos, read guides, and ask experienced butchers for advice.
Take your time. Rushing leads to mistakes and wasted meat.
Keep everything clean. Sanitation is critical to avoid contamination.
Rest the meat. Hanging the carcass for a few days improves flavor and texture.
Have a system for wrapping and labeling. This helps with storage and future meal planning.