SPLITTING HOGS IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)

Splitting can be done in several different ways. Where the back of the hog is to be cut up for pork loins, the hog is simply split through the center of the backbone, so that one half of the backbone remains on each loin. Packers who wish to cut the sides into Short or Long Clears or Clear Bacon Backs run the knife down on both sides of the backbone, as close to the backbone as possible, cutting through the skin, fat and lean meat; then the hog should be split down on one side of the backbone. The backbone should remain on the one side until the hog is cut up and it can then easily be sawed off with a small saw. By cutting or scoring the back in this way for making boneless side meat, the sides will be smooth and there will not be much waste left on the bone as when the backbone is split and half of it left on each side and then is peeled out after the meat is chilled and is being cut up.