[Dogjaw]

The "boiling" is called scalding a hog. It involves boiling 40 gallon of water to a fast roll, adding a capfull of lye. Dump the water into a open top 55 gal drum that's at the end of a bench on an angle, and add a 10 quart pail of cold water to temper. You cut the skin at the back of the rear ankles and hang the hog by the tendons with oak, hickory or steel hanger. Then 2 guys SLOWLY lower the front of the hog in. You must keep moving, raising and lowering the hog and rotating it. You pull it out to air, checking the process by pulling and scraping hair (hogs have hair, not fur). Dunk him back in and repeat till the hair comes easily off. Around 3 - 4 minutes. Pull him out, and use sharp knives or hair scrapers (wood handles with cupped round sharpened discs on each end) and scrape the hair off. When the front half is done, you spin him around, and use a sturdy hay hook with a long handle on it. You hook him in the mouth and dip the back end in. Once the hair is removed, you hang by the back feet. A weed burner or propane torch will get the small amount of hair you missed. A large wash tub under the head works well to catch the guts in. Scalding works well for roasting a hog, and by trimming the skin and fat from the cuts, rendering into lard and making cracklin's (the best damn artery clogging food out there, that's best consumed with large amounts of beer in an attempt to counteract the cracklin's by keeping the blood thin, thus flowing).

Or, you can simply hang that sucker by it's feet, use this as an excuse to buy that new skinning knife you've always wanted, and cut and pull. By the way, boars are NASTY once they've bred. Sausage and loins.