PN-5327
Figure 27.—Exposing tendon.
Hoist the carcass to a convenient working height (waist high) for skin removal from the outside of the hams. Skin around the outsides of the hams, leaving as much fat as possible on the carcass. Remove the hide around the anus and cut through the tail at the joint closest to the body ([fig. 28]). Pull the hide down over the hips ([fig. 29]). The hide along the hips and back can be pulled off, leaving the fat on the carcass. Occasionally, you may need to use a knife to cut between the skin and the fat if large pieces of fat are being pulled off.
PN-5328
Figure 28.—Skinning rear of hams.
