The pig was shot in its sleep, sleeping in its favorite spot. The way I want to go. This particular pig is a 290 or so pound barrow. Nice and fat. 
Over to the scraping station, and the scraping begins
This is a hands-on class. Pour on boiling water and rub the skin & hair off. 
Everyone participated. We demonstrated both scraping and burning the hair off. The dark areas are char that is incompletely scraped off -- which doesn't bother me too much as I'll be smoking it and it'll turn dark anyways. 
Splitting the pig, stem to stern
Something is in this plastic bag. To a 12 year old, it's pretty interesting
Carcass is split -- you could barbecue this pig just like this if you'd like. Meat saw makes quick work of this. 
The front leg is already off that half, here's the ham coming off. The lion and belly are still attached. 
The loin has been cut off, here's the belly. I'm explaining about making bacon here. 
Now for the 2nd half. Lots of discussion about options in cutting. 
As each primal comes off, we bag it for later icing. Thanks again for a great day!
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