r82230 - 7/3/2025 05:27

Might not have been the 'right way', but as a kid, the neighbors would get together at our place and chase/catch pig, slit throat, let them hang until, last pig was caught. Then sculled them, gut them. Estimate hanging time, less than an hour.

So, when I did a whole pig, I skipped the sculling, just hung for 1/2 an hour (an adult beverage or two), gut it and put it on the roaster. I've never heard of letting a pig hang/age would make it more tender like a beef.