This weekend I attended a two-day pig butchery workshop at Coggeshall Farm in Bristol, RI. The class was taught by Jonathan Kuester, who is knowledgeable about butchery in every decade from the 1780's through the 1930's. We learned a lot about the process from pig to plate in new America, plus the changes that made it different over time. Just about every piece of the pig was used from headcheese to tongue to blood to tenderloin, and speaking of, that was the best piece of tenderloin I have ever eaten.
The first day consisted of cleaning and eviscerating the pig. It was left to chill outside overnight, then was sectioned off into cuts on the second day.
More pictures on Flickr (not for the squeamish).