Split the Hog Along the Backbone

What happens here

Before splitting the hog, a string or 'chalk line' is used to mark a precise center line from the neck to the tail. The presenter explains that the first part traditionally eaten is the area around the tail. With the line marked, a sharp knife is used to make a deep incision along the centerline, carefully following the backbone. The knife is periodically tapped with a hammer to help split through the bone. This process is repeated on both sides of the backbone, effectively splitting the hog into two halves.

Goal: Divide the hog carcass into two symmetrical halves.