Cleaned and butchered my 2nd pig last night. Total time was cut in half from the first one. Tom texted me at around 5:30 pm, I was just rolling up work for the day, to ask if I wanted it otherwise he was just going to bury it. "On my way!" was my response. Not too much drama with this one, He had shot her in the head with .357 and drug her over to the butchering spot with his truck. By the time I had gotten there, He had shot another 150#+ male. Take as much as you want, he says. Umm yeah, 1 pig is plenty for the freezer space that I got and only about an hour of daylight left.
Skinning is the easy part and can basically be done in low light but the butchering... more light please. I didn't get the more intricate cuts of meat this time like the backstraps. I ended up just taking off the front shoulders, running the sawzall down either side of the spine and separating the ribs from the hams. Tossed all that in a cooler with some ice and am going to deal with it later this morning.
Meanwhile, Tom ended up just cutting the boar up in large pieces and dragging them out in tall grass field. I told him that this was the part that they don't teach you in serial killer school.

He was having a bit of a rough go with it and had to keep cutting it up in smaller more manageable chunks. I was just glad to have my own thing to focus on instead of his blood bath over there in the dark.
Cooler full of clean pig ? Check!