Day 2: Transport and Initial Carcass Preparation

What happens here

The next morning (Day 2), transport the chilled hog to a suitable butchering area, typically a shed or covered porch. Lay the hog on a sturdy wooden table (made from plywood and pallets in the video). Use a meat saw to remove the hog's feet and head. These are often processed separately or discarded. The video explicitly states this step is done with the hog laid flat on the table.

Goal: Prepare the chilled hog for quartering by removing the head and feet.