Thread: Pig slaughter houses

Are there any credited slaughter houses in the Khukan-Sisaket area or is it all done individually in the villages.

Yes.

Better still, do it yerself.

Watch out, it might turn on you...Bring a big sharp knife to a hog fight...

Originally Posted by ENT

Better still, do it yerself.

Along with any local Thai. First they will hit pig over the head to stun it. Then they will stab it with a long spike into the heart, then yank it back and forth so that the pig bleeds well internally. Boiling water will then be poured over the pig and all the hair will be scraped off.
The blood is then scooped out of the carcass and put into a container before and during the removal of the innards. After that the pig is hoisted up by the back legs and cut up. Total time taken for one pig by two men about 2-3 hours. Why so long? Cuz they will usually cut up it's liver and eat it raw after dipping the bits in a chili sauce during the butchery process.
I may have some pics.

^^ Shoot the bugg*r first.

^^ That's the method the hill-tribes use too, but often the pig's held down (feet tied)by 4 guys on the ends of 2 thick bamboo poles, one across it's neck, the other across it's waist.
Then the chief shebang hits a pointed steel rod through the pig's shoulder, using a mallet, driving it into the pig's heart, which finally succumbs after a while,....then the blood drinking, hair burning, flesh scalding performance until all the kids have run off with bowls of meat to be cooked.

Often done as a communal feast day thing.

Originally Posted by Happy Dave

Are there any credited slaughter houses in the Khukan-Sisaket area or is it all done individually in the villages.

Wouldn't it be more practical to inquire locally within that certain area [Amphoe Khukan], whom probably know who is who as it applies to pig processing, than to ask the jokers here regarding such in a out-of-the-way district within the confines of a littler known Province..............I only know two [if that] members that reside in Sisaket and either one haven't contributed [less log in] in ages.

When in doubt - ask the locals.

Originally Posted by Pragmatic

Originally Posted by ENT

Better still, do it yerself.

Along with any local Thai. First they will hit pig over the head to stun it. Then they will stab it with a long spike into the heart, then yank it back and forth so that the pig bleeds well internally. Boiling water will then be poured over the pig and all the hair will be scraped off.
The blood is then scooped out of the carcass and put into a container before and during the removal of the innards. After that the pig is hoisted up by the back legs and cut up. Total time taken for one pig by two men about 2-3 hours. Why so long? Cuz they will usually cut up it's liver and eat it raw after dipping the bits in a chili sauce during the butchery process.
I may have some pics.

Usually the process, though techniques and manners might vary from one locale to the next.

There you go:



The first slaughterhouse in Srisaket designed according to the plans of the Livestock Department. It says slaughterhouse for cows and buffalo but maybe they do pigs as well. The address (in Thai) is on the youtube page - it's amphur Khun Han. I've never been to Sri Saket but it looks it's near where you asked.

Originally Posted by ENT

Yes.

Better still, do it yerself.

Sorry, I have neither the equipment,enthusiasm or knowledge.: rolleyes:

Originally Posted by Passing Through

There you go:



The first slaughterhouse in Srisaket designed according to the plans of the Livestock Department. It says slaughterhouse for cows and buffalo but maybe they do pigs as well. The address (in Thai) is on the youtube page - it's amphur Khun Han. I've never been to Sri Saket but it looks it's near where you asked.

Just what i am after, but don't see a bone saw ! Anyhow. thanks mate !

Originally Posted by Happy Dave

.....but don't see a bone saw !

Just use a rough-medium toothed wood saw straight down the spine once the carcass is hooked up on the gambrills and the guts are out and skin off.

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

We berry siwilai...no chopchop.

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

A decent machete is more common.

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

There's a little slaughterhouse just up the road from our house , their method of cutting a pig in half down the spine is a long handled meat cleaver which is kept razor sharp , but I suppose the method does vary from area to area .

Much easier to use a sharp cleaver than to try and saw the carcass. The colder the better. You don't need to use a saw at all when butchering a pig right through the process to cooking.

Originally Posted by Bower

Much easier to use a sharp cleaver than to try and saw the carcass. The colder the better. You don't need to use a saw at all when butchering a pig right through the process to cooking.

True Bower, the colder the better , but that does not happen here in the small slaughter house as unlike our slaughter houses there are no big chilling rooms .

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

Splitting a carcass with a saw is neat and quick enough, and doesn't leave little bone chips stuck in the meat, as you get with a cleaver when the blade doesn't quite connect with the last cut, and so chips the bone. But to each his own.

Originally Posted by ENT

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

Splitting a carcass with a saw is neat and quick enough, and doesn't leave little bone chips stuck in the meat, as you get with a cleaver when the blade doesn't quite connect with the last cut, and so chips the bone. But to each his own.

Dead right there mate, but Thai's don't care, probably don't even see it lololol

As a butcher In my younger days I could cleave a pig in half with four strikes of a cleaver. No bone dust to wash off, just wipe away a few splinters, job done.

Cold meat, big cleaver, young man, well done.

The best I could do was 6 down to the neck of a mutton fresh kill, then another 5 across the neck.

Originally Posted by ENT

Cold meat, big cleaver, young man, well done.

The best I could do was 6 down to the neck of a mutton fresh kill, then another 5 across the neck.

I have never butchered a freshly slaughtered lamb. However to prepare a carcass I would have cut into four , then halved the sections. Veal the same.
All a long time ago now.