The processing and fabrication of hog involves a series of carefully managed steps to transform live pigs into various pork products. Initially, the process begins with humane slaughtering, where the hogs are stunned and then bled out to ensure meat quality. Following this, the carcasses are scalded, de-haired, and eviscerated to remove internal organs, which may be processed for organ meats or used in other products. The carcasses are then cooled, allowing for further breakdown. In the fabrication stage, skilled butchers cut the carcass into primal cuts, such as hams, loins, shoulders, and belly, which can be further processed into retail cuts—like chops, steaks, and roasts. For example, the belly is often cured and smoked to produce bacon, while the shoulder is commonly ground for sausage. This entire process not only emphasizes meat quality and safety but also enables the creation of a diverse array of pork products that cater to various consumer preferences.
explain fluently the processing and fabrication of hog with examples in one paragraph
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