It is my own hog. So the hog will be walking around when I get it. :)
I was researching this some more and found a book on the gutenberg press site. http://www.gutenberg.org/cache/epub/32414/pg32414.txt
Home Pork Making
_The Art of Raising and Curing Pork on the Farm_
A complete guide for the farmer, the country butcher and the suburban
dweller, in all that pertains to hog slaughtering, curing, preserving and
storing pork product--from scalding vat to kitchen table and dining room.
By A. W. FULTON
TO ROAST WHOLE.
A pig ought not to be under four nor over six weeks old, and ought to be
plump and fat. In the city, the butcher will sell you a shoat already
prepared, but in the country, we must prepare our own pig for roasting. As
soon as the pig is killed, throw it into a tub of cold water to make it
tender; as soon as it is perfectly, cold, take it by the hind leg and
plunge into scalding water, and shake it about until the hair can all be
removed, by the handful at a time. When the hair has all been removed, rub
from the tail up to the end of the nose with a coarse cloth. Take off the
hoofs and wash out the inside of the ears and nose until perfectly clean.
Hang the pig up, by the hind legs, stretched open so as to take out the
entrails; wash well with water with some bicarbonate of soda dissolved in
it; rinse again and again and let it hang an hour or more to drip. Wrap it
in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on
ice, as it is better not to cook the pig the same day it is killed. Say
kill and clean it late in the evening and roast it the next morning.
Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and
chopped fine. Mix with these an equal quantity of boiled Irish potatoes,
mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine,
parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig
on the inside, dry it and rub with pepper and salt, fill with the stuffing
and sew up. Bend the forelegs under the body, the hind legs forward, and
skewer to keep in position. Place in a large baking pan and pour over it
one quart of boiling water. Rub fresh butter all over the pig and sprinkle
pepper and salt over it, and put a bunch of parsley and thyme, or sage, in
the water. Turn a pan down over it and let it simmer in a hot oven till
perfectly tender. Then take off the pan that covers the pig, rub it with
more butter and let brown, basting it frequently with the hot gravy. If
the hot water and gravy cook down too much, add more hot water and baste.
When of a fine brown, and tender and done all through, cover the edges of
a large, flat china dish with fresh green parsley and place the pig,
kneeling, in the center of the dish. Place in its mouth a red apple, or an
ear of green corn, and serve hot with the gravy; or serve cold with grated
horse-radish and pickle. Roast pig ought to be evenly cooked, through and
through, as underdone pork of any kind, size or age is exceedingly
unwholesome. It ought also to be evenly and nicely browned on the outside,
as the tender skin when cooked is crisp and palatable. It is easily
scorched, therefore keep a pig, while roasting, covered till tender and
Makes it sound like it was just pulling out by hand. All the videos I have watched showed them killing then scraping. No cooling it down first. I wonder if that makes it easier to get the hair out since it would kind of shock it by changing the temp from one extreme to the other.