Gutting a pig

[kfdf715]

I am going wild boar hunting for the first time next week. I have never processed a pig and need some advice. Do you gut the pig the same way you gut a deer? Plan to take the pig to a butcher to cut up the meat. Any recommendations in the area of Paso Robles? Any advice would be greatly appreciated.

 

[Rancho Loco]

Yup - pretty much the same deal, just get the pig cooled off and on ice as quick as possible, and don't cut the bladder.
Also make sure you have a way to sharpen your knife - pig hair dulls knives really quick.

Have fun, and take pix for us to get all worked up over.

 

[easymoney]

What he said...
And there is Paso Meats in Paso Robles 805-239-2119 or Creston Valley Meats (USDA approved) out in Creston 805-227-6200...
Good luck.

 

[SDHNTR]

If you can gut a deer, you'll be just fine.

 

[myfriendis410]

He's not kidding about the knife: a good sharpener is essential. 'Though if you are just gutting it in the field the knife should last for that. Skinning is where the sharpener comes into it's own. Deer are very thin skinned and when you do your first hog it's like peeling a leather sofa. Especially a big boar with a 1 1/2" gristle plate on it. Good luck and have fun![attachment=45929:hog_gristle_plate.jpg]

 

[kfdf715]

Thanks for the responses. I will post a picture if I get lucky on this trip.

 

[sfhoghunter]

The place that I use is called Specialty Meats:

640 Exline Rd
Paso Robles, CA 93446
(805) 226-9046

Last time I took a hog there he was planning to shut down for part of the year, as he didn't get enough business to justify the cost of running his freezers year round. Give him a call and leave him a message before you go to make sure he is around. He processes by weight, and will do smoked hams, various kinds of sausage, bacon, etc. Good guy and he has 2 sons that help him run the operation.

As for skinning and gutting, I only had a cheap knife the first time I shot a hog. It was a nightmare . . . I was literally sharpening the knife every 30 seconds. After I was done, I immediately got online and researched which knives were made from high grade, really hard steel. I bought 2 Spyderco knives and now have a 3rd really sharp knife, as well as 3 different kinds of sharpeners. Do yourself a favor and invest in a couple of really good knives, if you haven't already.

I hunt in that area as well, on a small private ranch off of Indian Valley Road, which runs Northeast out of Paso Robles. Where are you planning to hunt? And good luck.

 

[kfdf715]

<div class='quotetop'>QUOTE (sfhoghunter @ Oct 23 2007, 07:40 PM) <{POST_SNAPBACK}></div>

The place that I use is called Specialty Meats:

640 Exline Rd
Paso Robles, CA 93446
(805) 226-9046

Last time I took a hog there he was planning to shut down for part of the year, as he didn't get enough business to justify the cost of running his freezers year round. Give him a call and leave him a message before you go to make sure he is around. He processes by weight, and will do smoked hams, various kinds of sausage, bacon, etc. Good guy and he has 2 sons that help him run the operation.

As for skinning and gutting, I only had a cheap knife the first time I shot a hog. It was a nightmare . . . I was literally sharpening the knife every 30 seconds. After I was done, I immediately got online and researched which knives were made from high grade, really hard steel. I bought 2 Spyderco knives and now have a 3rd really sharp knife, as well as 3 different kinds of sharpeners. Do yourself a favor and invest in a couple of really good knives, if you haven't already.

I hunt in that area as well, on a small private ranch off of Indian Valley Road, which runs Northeast out of Paso Robles. Where are you planning to hunt? And good luck.[/b]

I am hunting a private ranch southeast of Lake Nacimiento. The ranch has water and has not been hunted in over 15 years. Should be a good trip. Thanks for the information.