Separating Meat for Sausage and Bacon

What happens here

After splitting the hog, begin to separate the various cuts of meat. The tenderloins are removed from along the spine. The fat is carefully separated from the lean meat for sausage. Bacon is cut from the belly section, removing the 'sow belly' (skin and fat layer) first. This process involves precise knife work to maximize usable meat and prepare cuts for their specific uses.

Goal: Divide the hog halves into specific cuts for different products.