Some of the tools used for harvesting a pig are things you’d expect.. like knives, gambrel, s hooks, etc. But there are a few unique tools that are used to make sure every part of the pig is savored…..

The 55 Gallon Drums are for dunking the pig in during the scald and scrape. This holds the 145 degree water which helps loosen hairs and bristles. These are food grade drums that held cider in them previously, but we burned off the interior lacquer just to make sure there is no weird stuff in there.

The Hog Scraper is for the scald and scrape process as well. This happens right after killing the pig. This tool is used to remove the hair/bristles from the hogs body after the scald. Instead of skinning the pig (which is not easy since its skin and not a hide) we are doing this. By skinning the pig and not doing the scald and scrape process, you lose out on all the back fat and cracklings, expose the flesh and fat to dirt and more, and limit curing options. I have watched videos of people scalding and scraping as well as ones where people skin the pig and it is obvious that with skinning you sacrifice A LOT of flavor, weight, and more.

The Toe Nail Puller… sounds gross and like an unappetizing experience. It probably is, but not as much as finding Toe Nails in the Head Cheese, Stock, or Feijoada would be ;).