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Once the carcass is split and the guts removed the two halves are hung overnight before the butchering begins to crate ribs, roasts, salami and sausage during the annual hog slaughter and blood sausage making at the Cuneo Ranch, Clinton, Calif.

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©2012 Larry Angier/Image West Photography 209.223.2881/209.765.3104 www.angier-fox.photoshelter.com
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Once the carcass is split and the guts removed the two halves are hung overnight before the butchering begins to crate ribs, roasts, salami and sausage during the annual hog slaughter and blood sausage making at the Cuneo Ranch, Clinton, Calif.