Big Game Hunting New Zealand Sep/Oct 2015 | Page 20

W
O
H

TO

A

n old Maori shearer bloke showed me
this method for gutting wild pigs when I
was starting out in pig hunting, he made it
look easy, but it took me a few years to make it
look easy myself.
Some guys leave the bum hole in so the blood

doesn’t run down your crack during the carry,
I find it cleaner to remove the rear end of the
gut and leave the pig propped up to drain for a
while before lugging out.
There are lots of ways to do it but here is what I
do:

A FEW EASY STEPS:
Call me sick but I prefer to
start at the rear end of an
animal.
Lift the back legs off the
ground and prop the carcass
against your knee, this gets
the freckle facing up and the
guts falling down so you are
not battling the entrails. If it’s
a smaller hog perhaps get a
mate to hold up the back leg
for you.
Grip the tail and bend it back
then cut a horizontal slice
across the base of the tail just
above the freckle. This gives
you a piece of cut skin to grip
and pull away from the knife
as you cut around the bum
hole following the inside of the
pelvis.
On a boar you will also work
around the set of glands
and leave them attached to
the poo-tube. You can whip
the nuts out while you’re there,
unless you are taking the pig
to a competition weigh in.

Gut & Carry
WRITTEN BY - SHAUN MONK

20 BGHNZ Issue 8 Sep/Oct 2015

WILD PIGS
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For a sow make the cut follow
around the outside of its lady
bits and get rid of the lot in
one go. Now give the tube a
tug to loosen it up.
Roll the carcass on to its back
and move up to the opposite
end, the throat.
Stab in to the soft part in front of the brisket and
slice forward deeply towards the jaw, you don’t
have to be careful as you can’t go too wrong
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here.
Grab the throat tube and pull it out then cut off
the lumpy bit.
21 BGHNZ Issue 8 Sep/Oct 2015