Monday, February 04, 2013

This is the first of a two-part video (unedited) of a friend and I skinning a feral hog for Tan Richard of Redwater, Texas, who needed an extra hand to complete the task.

I was employed by Mr. Richard back in the 80's when he had the Acadian Restaurant on Broad Street in down-town Texarkana, Arkansas. This was truly a 100% Cajun-style  restaurant imported from deep within the swamps and bayous of south Louisiana.

A neighbor had given him about 4 feral hogs (wild hogs) and Mr. Richard corn fed them for a couple months before we processed them. Feral hogs have become a menace, not only for local farmers in Northeast, Texas, but in much of the south.

I hope this video will help someone who wants to process their own wild pigs. Fair warning, though. It does contain graphic images, so if you are faint-of-heart, you may want to skip over it.

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