This is our butchering process: 1- The pig to be butchered is culled from the herd the day before and is only given water, no food. This is because during the gutting process if the entrails are cut it can get nasty quick. 2- At daylight I go to the pig with a loaded .22 rifle and a sharp knife. I make an imaginary X between the pigs eyes and ears and shoot point blank. Pig drops dead. I immediately take the knife and cut the throat to bleed out. I then hang the pig from the skinning rack to bleed. 3- I get two 150 quart crawfish pots and fill with water and start boiling. Once water is at a rapid boil, we lower the pig onto a strong stable and one person pours the hot water over the pig with a smaller pot while everyone else scrapes the hair off using knives. 4- Once pig is dehaired we rehang it to the skinning rack and gut it out. 5- We then skin out the whole pig and cut the skin up in chunks and place in a ice chest covered in ice to cool down. This is what we use to make homemade cracklings. (Talk about good) 6- Lastly we cut the meat up and place in ice chest to cool off and set for a couple of days before we cut the meat up for freezing, sausage etc.