With my hogs, I chose to skin them. I relied on my student assistant/adopted son Big Al to aid me in removing the skin. We placed the pigs in a "cradle", which holds them elevated on their backs. This allowed us to take the hide off the legs, and reflect the hide off of the stomach region. From there, we raised the pigs up on a hoist to allow us to cut the hide off the back. The next step is hanging the carcass on a "gambrel": a large hanger that holds the animal during evisceration.