~Homestead Hog Butchering Resources~

•Videos from our 2013 hog butchering.







{Carcass Breakdown}


{Shoulder Quarter}


{Belly Quarter}


{Loin Quarter}


{Leg Quarter}


{Prepare Casings for Sausage}


{Basic Equipment}


• Series of beautiful, high-quality videos from the Farmstead Meatsmith

Blood Sausage.
This video shows the stunning and sticking of a hog (among other things).

On The Anatomy Of Thrift: Side Butchery

On The Anatomy Of Thrift: Harvest Day

On The Anatomy Of Thrift: Fat & Salt


• And a third series of videos that were quite helpful.

Primal Cuts
The Shoulder: Part 1
The Shoulder: Part 2
The Shoulder & Butt
Loin Overview
Loin, Chops, Ribs
Loin Roast & Side Ribs
Loin Steaks or Chops
The Ham: Part 1 & 2 (these are for boneless hams)



Pork: Slaughtering, Cutting, Preserving, and Cooking on the Farm – An incomplete 1978 publication from the USDA with black and white photos. EXCELLENT RESOURCE!

  • Reina

    These videos are so awesome! Thank you so much for posting as I will be doing this very soon. I love the fact that its real people and not a professional butcher, it makes it feel ok not to be perfect.

    I also love the sounds of your family in the background. My kids will be making noise in the background when I do my own.

    Thanks again

    • It was real interesting butchering with the Amish this year, because they make you feel even more so like it’s ok not to be perfect, which you would think wouldn’t be the case. But they butcher their hogs like we here do our beef. They have no use for cuts- it’s about whether that goes for a roast, sausage, or bacon. I’m not saying that’s how we should do it, because the cuts cooked properly really bring out all the flavor, but it does get the job done in a useful way. 🙂 Like I said on FB, I’m very thankful for your feedback and hope that it comes in quite handy on your big day! May it go smoothly and successfully. And that you have a memorable & enjoyable time with your family!

  • Lyssa

    Awesome videos! I don’t know if you know that for the casing, its a lot less effort after first wash to run them between a thumb and the back of a knife.. it removes virtually all of the mucous lining.. then you can do the inversion and scrape it again the same way.. that stuff generally just peels off with pressure and water. A couple more rinses and you’re in business!
    Thanks for posting these, so informative!! We aim to do our own large animal butchering next year.. we already process our own chickens. Its an experience!

    God bless!

    • Thanks so much for the tip Lyssa! Anything to make it easier… cause honestly I really dread working on those after a long day of butchering- Thanks!!