Yes, I've skinned pigs, scald & scraped and scorched. The last is my least favorite. Scald and scrape is the best but requires more setup - worth it if you are doing several pigs. Skinning is the fastest but poor technique will result in loss of meat and fat. Keep your knife close to the skin. The advantage of leaving the skin on is it is a wrapper that helps improve meat quality by keeping in moisture and bacteria out. Skin is also delicious.
I agree with you. Friend and I skinned out wild pigs; the butchers nowadays do not scald and scrape. I do NOT want my pigs skinned. I want the fat and hide left on the hams and the bacon. I also like crackings.
Never scorched one, but there is a video of a pair scorching a big hog, I believe, in Yugoslavia. They piled straw around it repeatedly, turning the hog as needed. How did you do it? Seems like it would be a smelly mess to deal with.
We have never butchered our own before, but thinking about it for this year. How long does it take to scald and scrape a pig, i.e., how long do you leave it in the water, and then how long does it actually take to scrape it?
Isaiah 40:31 They that wait upon the Lord shall renew their strength, they shall mount up on wings as eagles, they shall run and not be weary, they shall walk and not faint.
I get the water 160 degrees? If I can hold my hand in it for 4-5 secs. it is ready. I dip them for 10-20 secs then raise them up for 10 secs. While out of the water I massage the armpits and belly then repeat 2 more times. When the hair pulls easily it is ready. With 2 people working on it it takes 30 min or so. I finish them with a torch. Good Luck.
I skin sausage pigs as well and scaled and scrape roasters. But I really like sausage & so does most customers, so I skin quite a bit.
Both ways took some practice and we got better as we did more & more hogs. Your own system, for production, will tend to develope itself as you go.
Both ways tend to be good and usfull for their own reasons. So each skill is good to learn. I find some scalds go better than others and some tough areas do need to be singed off. So a good knife and propane tourch is handy as well.