The village pig killer blows on the pig when he kills it, what is the point of doing this?

The reason why the pig killer does this is to separate the skin and flesh of the pork, so as to lay the foundation for the subsequent work to be carried out effectively.

Because blowing on the pig can easily remove the hair on the pig, and it is also very easy to peel, so that the pig skin can be completely and quickly retreated.

This is mainly done to be able to separate the skin of the pig from the meat of the pig, which will be more convenient for subsequent processing.

So much attention is paid to the fact that the pig can walk a little more at ease, and it is also not to let the ghost of the pig haunt him, so that the pig killer can be a little less guilty.

As long as the pig is blown into a ball-like shape, it can be better shaved. This saves time on shaving and also on processing.

In the past, pork without skin was peeled and the peeled skin was intact, the skin could be sold separately, and the skin would be sold cheaply if the skin was damaged, so it was blown at the junction between the skin and the meat, and the air flow separated the skin and meat by going straight to the whole body between the skin and the meat.

Blowing after the pig can make the pig's body puff up and make it easier to remove hair.

It is said that the blowing is a pure nonsense to make it complete when it is peeled, and the pork has been with skin since Bai can remember, but the process of blowing has never been omitted, and the pork after cutting has not been separated from the skin and flesh because of the blowing. It can be seen that it is pure nonsense to say that the blowing is to facilitate the peeling. The correct answer is that there are a lot of ** wrinkles in the pig, and blowing makes these places bulge up for scalding and shedding.

I want to make the pigskin bulge bai

It is more convenient to deal with pig hair in this way, too.

Zhi has to boil hot water to scald the pigskin, which can clean the internal hair of the pig, and only then can the pig be finally slaughtered.

The pigs raised by rural people are generally not pigs raised by feed, which are relatively smooth and easy to shed. In the past, pigs had rough and wrinkled skin, and a lot of pig hair was covered with skin and could not be faded. Therefore, the pigskin can only be stretched open by blowing, so that the pig's hair can be cleaned.

After killing the pig, make a cut on the hind leg of the pig and blow the air, blow the drum and then scald it with boiling water, and then remove the hair, so that the pig hair will be very clean.

In the past, pork without skin was peeled and the peeled skin was intact, the skin could be sold separately, and the skin would be sold cheaply if the skin was damaged, so it was blown at the junction between the skin and the meat, and the air flow separated the skin and meat by going straight to the whole body between the skin and the meat.

In the past, when the pig was killed, the reason why the pig had to be blown was blownIt is because the pigs fed at that time are all old breeds of native pigs, the pork belly is relatively large and wrinkled, and some pigs are not too fat, do not blow to make it puff up, the pork belly and the front of the thick rear leg on the inside of the hair can not be cleaned up at all, only blow to clean up, this is the reason to blow the pig.

tools

The tool for killing pigs (as shown in Figure 1 below: the tool for killing pigs) turned out to be the wooden frame of the bore, the table case of slaughtering, the pot stove of the hair, and there is a set of pole bench branches similar to the horse pole, but the rod is short and thick, which can be used to set the pig, and can be beaten when blowing the pig, and the stiff strip of the pig, the scraping of the hair, and the sharp knife of killing the pig, commonly known as the "slivered stove shed" is also called the knife.

The tools used to sell pork are machetes, which are used to remove pigs' heads, hooves and chopping pigs. The machete has a thick body, a thick back, and a heavy weight, with both ends aligned. There is also a small machete (knife knife), the weight is light and sharp, can cut meat, can be deboned, commonly known as "two ways", in the past, the meat was sold without distinguishing between flesh and bone.

The knives used in slaughtering are based on Ciyutuo and Gan Yuzhuang forging, and Ganzheng knife is the most famous, and nearby craftsmen like to use Ganzheng knife.