re: Do you process your own hogs?

Hogs are much more likely to carry nasty diseases like brucellosis or TB. Don't mess with one that's been shot in the guts or reproductive organs. Wear gloves that go above the elbow and clean them carefully avoiding contact with gi tract and genitals. Bacteria growth zone is 40 degrees to 140 degrees, so get the meat really cold fast after butchering and always cook to 160 to be safe. If making sausage, cure it if slow smoking. Clean everything the raw meet touched with bleach water mixture. It's great though if you do it right and shoot the right size pig on the right diet.