Skinning Back Legs & Hind Quarter

Updated: May 27

PLEASE NOTE: This video may not be suitable to some adults and for children.


This video shows how to begin the skinning process on the back legs and hind quarter.


Start by cutting around the shanks (by the feet) and then across to the other leg. This is done before splitting down the center of the belly. Using a skinning knife make a cut under the skin but over the meat in the fat to start the process of removing the skin. As the skin continues to drape down cut around the body of the hog.


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Call or Text:  1-308-529-8992 or 1-308-529-3716   

***Please note-we may be away from the shop during business hours please call 308-529-8992 before making a special trip out to see us in case we are not at the shop.

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Rustic Milling & Craft, LLC

110 W. Railroad

PO Box 243

Eustis, Nebraska 69028

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