This part of the whole wild boar butchery guide focuses on splitting the forequarters into two halves, the last step before processing them into various cuts. Because you no longer have the rest of the boar attached to act as a counterweight, an extra set of hands will be extremely helpful if you’re not using a band saw.

This technique will require a sharp boning knife and either
a) a heavy cleaver and a hand saw.
b) a band saw.

Here’s how you do it: