Rinse and Scald Hog

What happens here

Before scalding, the hog is thoroughly rinsed with tap water to remove any loose dirt, mud, or blood. This prevents contamination of the scalding pot. Using the tractor's front-end loader, the hog is then carefully lowered into the prepared scalding pot. It is important to fully submerge the hog in the water, maintaining a temperature between 144-148°F, for approximately 1 to 1.5 minutes. The critical indicator for removal is when the hair on the hog's flank begins to release easily.

Goal: The hog is first rinsed with tap water to remove debris, then lowered into the 144-148°F scalding water for 1 to 1.5 minutes to loosen the hair.