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Maybe he's actually Elvis?

My butcher had the equipment for it, I boiled up about 20 gallons of water in a 45 gallon drum, then scalded the pigs in a big plastic tub. We made a load of sausages, I brine cured some bacon and a big gammon joint, and made black pudding of course. All the spare skin was turned into pork...

Black pudding is delicious, if your ever over this way I'll hook you up. I serve it hot with a poached duck egg on top.

Scald and scrape. Skinning would be a criminal waste imo. Those two were the first I ever did, so I had an old school slaughterman/butcher in to direct operations and do the technical stuff while I did the heavy lifting.

That's not entirely true. Home slaughter is completely legal, I had two pigs killed here on my small holding this year. What you can't do is sell the meat, if you want to sell the meat they have to go to an abbatoir, our nearest is about 30 miles away. 30 miles too far as far as I'm concerned...