If removing the entrails, first cut through the flesh between the hind legs, to the bone, and split the pelvic bones with a saw or cleaver. Cutting through the bone is easily done if the cut through the flesh is made on the midline between the hind legs, as the bone is very thin at that point. Cut through the flesh down the midline of the belly toward the head, to the breastbone. In doing this, care should be taken not to cut the intestines, which lie just beneath the thick layer of fat meat. By shielding the point of the knife with the left hand and guiding it with the right, there is little danger of cutting the intestines. The entrails are now exposed, and the fat from around the stomach should be removed. This fat is strong in flavor and should not be mixed with the leaf fat. Cut around the anus close to the tail and strip the rectum from its attachment to the back bone. A string should be tightly tied around the end of the rectum and the urethra so that there will be no danger of the contents of the intestines or bladder soiling the meat. If the animal is a male, care should be taken not to cut the penis in making the cut down the midline of the body and between the hind legs. The penis should be stripped from the fat in which it is embedded, and thrown over the back of the animal out of the way of the butcher. Then remove the stomach and intestines by cutting across the gullet, after first pulling the gullet up into the chest cavity. Remove the liver from its attachment to the intestines and remove the gall bladder from its attachment to the liver. Care should be taken not to cut the gall bladder. Now cut through the breast bone, beginning at the front end and cutting upward with a knife through the flesh to the bone. The bone is best cut with a saw, and the cut should be made upward. The “pluck”, which consists of the heart, lungs, and gullet, is removed by cutting across the artery which can be easily seen running down the backbone, and by cutting around the diaphragm close to the ribs. Split the backbone with a saw to facilitate cooling. In cutting, a knife should always be used for cutting through the flesh before the saw is used. If the saw is used for cutting the meat, the cut surface of the meat will have a rough, unattractive appearance.
§ 17. Cooling the Carcass
As a rule, the butchers in Canton cut up the carcass immediately after gutting. This may be necessary in a warm climate where no ice is used to facilitate cooling, in order to prevent the meat from souring, but the meat handles much better if it is cooled before it is cut up. This may be done during the cold weather of the winter season by butchering in the evening and allowing the carcass to cool over night, or by placing the meat in a refrigerator, at a temperature of from 34 to 40 degrees Fahrenheit. Freshly killed meat absorbs odors very readily and there should be no fresh paint, tar, kerosene, or like substances near the fresh meat.
Fig. 8. A good lard hog. Note the full back and hams, short neck, deep sides, short legs, and excellent quality.
Fig. 9. Dressed carcass: 1, hams; 2, bacon; 3, fatback; 4, shoulder; 5, jowl; 6, shoulder butt; 7, leaf lard; 8, ribs; 9, fat back and chops; 10, head.
§ 18. Cutting up the Carcass
After the two halves of the carcass have been cooled, they may be placed on a table with the meat side up. The front legs are removed about an inch above the knee and the hind legs about an inch above the hock. Immediately remove the leaf lard and the kidneys, all in one piece, so as to facilitate cooling, using the hands to strip the leaf lard from its attachment to the sides. Strip out the tenderloin. Divide each half of the carcass into three parts, the shoulders, middle and hams. For cutting through the flesh, a heavy knife with a curved blade is best. A saw should be used in cutting through the bone. Cutting should be across the grain of the meat as much as is possible, in order that the meat will carve better after cooking.