The COVID-19 pandemic has caused supply chain disruptions to nearly every commodity, including the swine industry. This has left many producers searching for alternative strategies to market their livestock and consumers seeking alternative sources for meat. One option that can be considered is butchering pigs at home. Producers with market-ready hogs can sell live pigs to consumers for home slaughtering and processing. A young, healthy pig - weighing 240 to 300 pounds - is ideal. At this size, the animal will produce cuts and sizes most people want and yield more than half its live weight in hams, shoulders, loins, sausage and bacon. This guidance is intended to instruct on proper techniques that will, if done correctly, result in humane and safe slaughter at home, as well as safe meat products.