Loosen the anus by cutting around it, deep into the pelvic canal. Pull outward and cut any remaining attachments ([fig. 36]); be careful not to cut into the large intestine. When the anus is loosened, tie it with a piece of string to avoid contaminating the carcass ([fig. 37]).
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Figure 36.—Loosening anus.
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Figure 37.—Tying anus.
Remove the penis from a slaughtered barrow. Cut through the skin and fatty tissue along each side of the penis and around the penis opening. Lift upward and cut underneath it along the midline ([fig. 38]). Cut along the penis between the hams, pull the penis upward and remove it at its attachment at the base of the ham ([fig. 39]). Continue the cut made between the hams, at their natural separation, exposing the white connective tissue. Cut through the tissue to the pelvic (aitch) bone. Continue cutting through the cartilage between the aitch bone and separate the hams ([fig. 40]). This procedure is satisfactory in young pigs; however, a saw may be needed to split the aitch bone in older hogs.