Thanks Evbouret. Interesting to see what is done in another country.
I'd pretty much do the same thing, although I would generally try to get the good bits from the inside as well if it seemed to be worth it: heart, kidneys, liver (maybe) and undercut steaks (tenderloins). I do have to say though that if the animals are plentiful and small I probably wouldn't bother with getting what is on the inside either. I guess hogs might have 'pest' status over there in places. Most of our mammals, unfortunately, are considered to be pests.
I often will not keep a pig's liver. I understand that this is where some toxins might be most concentrated in the animal, and sometimes poison has been laid, or dropped from aeroplanes, in some areas. I think it is terribly wrong to carpet bomb with poison, but the powers that be seem to think it is a good thing.
Sometimes I find that skinning on the ground is the best practical option. But I always prefer to hang the beast if I can. One advantage of this is that I can pull hard at the skin while I'm removing it, and naturally there is less risk of getting the forest floor litter all over the meat. If the animal has not been gut-shot I find that often I can get the guts to drop out (while hanging) without making a mess... thus allowing clean and easy access to tenderloins etc. If possible, I prefer to skin the animal before trying to remove the guts.
Of course it is not always easy to hang the animal. There might not be any suitable trees or it might be too heavy. You'd certainly be sure keep cleaner not getting into the guts. Good video.
