Splitting the Hog Along the Backbone

What happens here

Lay the hog flat on the table, belly down. Using a piece of string or measuring tape, draw a straight line down the center of the hog's back, from head to tail. This line will serve as a guide for splitting the carcass. Then, use a sharp knife to carefully cut along this line, following the backbone. For thicker bones, a hammer can be used to tap the knife through. The goal is to split the hog into two equal halves.

Goal: Divide the hog carcass into two equal halves by cutting along the backbone.