- 1). Find a picnic table or other suitably large surface, and cover it with a tarp or disposable tablecloth. Lift the pig onto the work surface.
- 2). Check the pig to see how bristly it actually is. It will usually be shaved at least roughly before delivery, but there will almost always be some work to do.
- 3). Open the package of disposable razors. If you have helpers, distribute them freely. Otherwise, replace the one you're using once it becomes dull.
- 4). Beginning at the pig's neck, shave the flanks all the way back to the tail. Continue to the legs, and then do the belly, lifting each leg in turn to get underneath it. Roll the hog over, and repeat the process on the other side.
- 5). Shave carefully around the hog's face and jowls. Use a paring knife or scissors, if necessary, to trim any hard-to-reach spots. Use a gas torch to singe off any remaining bristles or stubble.
- 6). Wipe down the carcass carefully with a damp cloth, spot-singeing any remaining bristles you find. The hog is now ready to cook. Season and prepare it according to your favorite recipe.
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