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Traditionally, hog slaughtering has involved more complete processing at the packing plant than cattle slaughtering. The carcasses of slaughtered hogs also move on continuous rail or chain systems. Most often the hog carcass is first conveyed through scalding vats to dehairing machines. Hogs generally are not beheaded or dismembered in any way during the slaughtering and dressing process, which includes eviscerating, washing, and trimming. Later, however, the carcasses are usually carved up into such cuts as loins, legs, and picnic hams or shoulders. Certain cuts, including loins, are sold fresh, without processing, but most cuts go through one or more processing operations. Although some plants still soak particular cuts in barrels filled with brine, it has generally been necessary to shorten the curing process. To prepare hams, a curing solution is usually pumped internally. Hog bellies, which are used for bacon, are mechanically saturated with curing solution through hollow needles. Many cuts are thoroughly or lightly smoked at the packing plant. Nearly 70 percent of all hogs are slaughtered and fabricated into cuts at the packing plant and shipped to commercial processors who produce a complete line of sausage and cured products. - Microsoft Encarta

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