The article by Dynah Geissal entitled Slaughtering and Butchering is definitely the best overall article available on the web that takes you from live pig to properly ready for consumption. Better than any, I searched hard and wide to find a perfect and easy to follow directive.
Super thanks and you now have a very happy family living in the backwoods of Oregon, slaughtering and butchering our kids’ greased pig caught at country fair. Now a couple of months and 100’s of pounds of food later he is skinned, split and cool from one night, ready to be processed. We are very confident to move forward with Dynah’s instructions.