Washing everything down.
Having scraped the hog all that we can, we now burn off the remaining hairs. This is quick and easy vs. continuing to scrape.
Hog class pics 15.0
Getting to work
First we take off the head. It went to our friend at the Mexican farmers market, who was quite happy to have it for a gift. 
Not quite so delicate work.
The final product, ready to be cleaned up and taken to the market.
Hog class pics 14.0
Moving the pig into the shop
Transferring from the tractor to the hoist
Inside and ready for the next phase
Hog class pics 13.0
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.
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
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.