Posted on November 3, 2012
The first day of the training at Mujila Falls Farm we organized a tour of the training center and butchering a 150 kg pig. In Zambia some things are done differently, unlike the picture above where we inserted the knife into the heart of the pig so it bleeds out immediately, most here bludgeon the pig or slit its throat. They also don’t hang the pig and remove the fat, which can then be rendered down into salatie. This pig produced 20 liters of salatie, buckets of pork rinds and several kgs of meat.
Once the oil is rendered, we pour it into bottles and collect the fried pork skins into a bucket.