The blood, ready to go into the fridge and keep for blood sausage later in the day.
One Lehman’s scraper, well used. 
A pure pink pig, ready to move into the shop for the next part.
Feedback from our hog class
We conducted a survey after our class and had good comments and feedback from everyone however one of our students took the time to write a hand written thank you card. I was very honored he took the time, especially since we worked Eric and Stephan like rented mules the entire day. They were the first to jump in to help on everything we did and were a pleasure to have in our class. 
Hog class pics 12.0
Finishing up the scraping
The final scrape
Hog class pics 11.0
Scalded, now onto the scraping.
Plenty of room for everyone to get in on the action. 
Hog class pics 10.0
Into the scald tank. Water 145 degrees which felt good on this cold morning. 
Working the hog back and forth during the scald to make sure that every area of skin was properly scalded.
Getting ready to come back out
Our first written review of our pork
As you hopefully know we are in stock and selling pork from last years hogs. One of our customers and great friends, Ron H, send me the above picture from dinner last night and his feelings on how the pork tastes. I didn’t include the entire email, just the following excerpt.
“Again, I stick with my earlier description. Ninja Cow Farms Pork Chops
are not pork chops but rather Pork Steaks! They are the Filet Mignon of
pork.”
The rest of the email was equally as complimentary. This isn’t “the other white meat”. This is what pork is supposed to taste like before factory farming was invented.
We still have some pork chops in the freezer, along with side meat, bacon, smoked ham, breakfast sausage, ground pork, etc, etc. Shoot me an email if you want to buy some pork. You can see all of our wares and the prices on our pork page.
Hog class pics 9.0
Talking it through as the blood drains. You can see that it was a messy affair getting the pig on the hook by the mud on my face, which stayed there the rest of the day. I’ve learned now that students won’t always tell you when you’ve screwed up, better check the mirror occasionally. Of course darling SWMBO and the interns didn’t tell me either.
Finishing up the bleed. The pig is stunned by the gunshot and knocked unconscious. Bleeding it is what actually kills the pig.
Miguel moving over to the scald tank. Although this was an “old-fashioned hog killing” we did utilize modern conveniences like a tractor and an electric hoist to make the work easier. It didn’t seem to take anything away from the process.
Hog class pics 8.0
Get the hook in quickly so that we can hoist the hog in the air and bleed him properly. It took some muscle to hold him still while we worked.
Success. Now to wash the throat area off for the stick.
A successful stick. Part of the blood was given to Brent for blood sausage later in the day, part was taken to a friend who is a chef so that he can make the same thing.
Hog class pics 7.0
And then it was time. 
The unpleasant part of this job. Especially when the first shot didn’t do the job. Turns out, after a postmortem inspection that I shot too low on the forehead. No excuse and certainly not how you want to do it on class day. My shot was right between the eyes, it should have been about an inch or so higher. Of course the only time I’ve ever done this would be on class day. At least everyone saw how not to do it. 
A shot behind the ear did the trick. Now we can go to work.
Hog class pics 6.0
A tour of the smoke house.
Intern Brian sharing how he managed the process of salting and smoking the hams this year. 
Intern John getting a fire going in the smoke house to demonstrate how we utilize the smoker. 
Our duck, looking on at all the strangers she doesn’t know.