Originally Posted by 1FUNVET
Plenty of pic's
We have always penned them right near where we will hang and butcher them, waited for them to settle down enough to be interested in food (as a sign that they are relaxed), then shot them through the brain with a high powered deer rifle. Then we immediately hang and slit to drain the blood. There is very little blood left in the carcass this way and the idea is that the animal's muscles (meat) is very relaxed as it dies. It is very humane but didn't bode well for presentation on a whole hog cook, only for butchering. Then we get some meat in the caso for carnitas while we finish butchering.