Method of killing pigs: 1 Don't feed the pigs before killing them. You should feed them proper drinking water, prepare enough boiled water and clean utensils, call the right number of people, hold them down and kill them. Skills of killing pigs: In order to make pigs die faster, it is necessary to ensure that the insertion depth of the cutter is enough. After inserting the cutter, turn the cutter.

It takes at least three or four adults to catch it, and then tie four legs with strong ropes. Put it on the flat, at least knee-high. Killing pigs must be an experienced middle-aged rural male butcher.

The butcher took a long butcher knife because it was too short to reach the pig's heart. When the knife went down, the pig screamed, and the blood poured out, and the pig's blood was connected in a basin. ?

When the pig dies, put it in a pot full of hot water, scrape the pig's hair clean, or burn it clean in some places, make a small hole in the pig's four legs, and then the butcher blows air from the four holes. After blowing, tie the four legs with string to prevent gas from escaping.

Then beat it with a board to separate the pigskin from the pork. Then take a thick iron bar, put the iron bar into the pig's four legs, and try to separate the pigskin from the pork.

The most difficult thing to gut and clean up the internal organs is to rinse the intestines, because there are many things in the intestines of pigs. Put the intestines in a big one.

Wash it back and forth in the basin many times.

Water temperature for killing pigs:

The suitable temperature for killing and unhairing pigs is 70℃-85℃, which will not burn the pig skin. Note that if you use boiling water directly when scalding the pig, you should turn the pig over in time during scalding to avoid scalding the pig skin.