Очень важный этап забоя и разделки свиной туши это опаливание туши свиньи горелкой и соскабливанием подчистую обгоревшего слоя кожи.При этом важно постоянно смачивать шкуру что бы она не трескалась,теряя товарный вид.
A very important step slaughtering and butchering pig carcasses is singeing the carcass pig burner and cleaned by scraping burnt layer kozhi.Pri is important to constantly wet the skin that she had not cracked, losing marketability.
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