Evisceration Preparation and Hanging

What happens here

Before evisceration, the hog is prepared by tying off the rectum and intestines with a strong string. This step is crucial to prevent any fecal matter from contaminating the meat during the gutting process. The cleaned hog is then hung vertically, typically by its hind legs, using chains attached to a tractor's front-end loader. This elevated position provides easy access for the evisceration process. The host then briefly describes how internal organs will be removed in the next stage of processing.

Goal: Prepare and position the hog for safe and hygienic evisceration.