I just skin them all, remove the head and gut it.
If it small enough I toss it whole into a ice chest full of ice and cover the hog with water. I add 2 or 3 hand full of salt to the mix along with 2 or 3 cups of vinegar. I let this sit for 24 hours and then drain the ice chest and do it again with ice, salt and vinegar for another 24 hours. After 2nd time it's ready to cook or freeze.