This post should really be called, “How to Butcher a Pig in Flip Flops.”

You see, I was having breakfast. A Greek yogurt with strawberry jam to be exact. And it occurred to me that I needed to butcher the Javelina if I was going to have it for dinner.

So I marched out to the barn where I met Mike and my pesky brother and got to work. Except I didn’t bother to dress for the occasion.

Butchering a pig in flip flops… I think that’s a metaphor for my life.

1. Start with a cool carcass that has been hosed down. See the post on how to skin a pig to get what I mean. This one had been in the refrigerator.

2. Start by removing the tenderloin. You can practically peel it out but it helps to give yourself a start with a knife. Mine was already a bit nicked from when we field dressed it. That’s why you have to be careful when you field dress. The tenderloin is at stake.

3. With a boning knife, cut along the seam of the hind leg. It will cut easily. That’s how you know it’s the seam.

4. Flip it over and pop the leg back to reveal the ball joint. Sever it with your knife and the leg should come off easily.

5. Then you will have 2 tenderloins and 1 hind leg.

And the dogs of the world will be jealous. That’s what I’m here for. To make the dogs jealous.

6. Repeat step 5 for the other hind leg as well as the front two legs.

7. Then you will have two loins, two hind legs, and two front legs.

8. Then you move on to the backstrap. There are two and they are along the spine. Cut the contour of them and then peel/work them out with the knife.

9. Then do the same to the second. You will have to work with the ridges of the spine a bit and cut deep so you don’t miss any meat. Scrap away gently.

10. That’s what the carcass will look like at this point.

11. Then come the ribs.

12. They require a hand saw of some sort. And some brawn.

12. You cut the ribs off of the spine on both sides until you get two sets.

13. And also this. Nice carcass, eh?

14. These are all of the parts you will end up with. 10 parts plus the spine.

15. Then you trim. You need to remove any muscle tissue and silver skin that is excess. This will make it easier to cook.

16. The back strap has a lot of silver skin for example.

17. And this is the blood shot from when I shot the Javelina through the lower neck. That is something you’ll want to cut out as well. But keep things trim and a whole as possible. We don’t want to waste.

Do you butcher your own food? Or does it gross you out?

The End.


Photos by Gordon Pellegrini Photography.