Although the wild boar was paralyzed at that moment, the intense pain from the moment the triangular thorn pierced its skin still caused it to instinctively struggle with all four limbs.

The bleeding speed of the three-edged dagger is terrifying. Because of its three sharp edges, it bleeds three times faster than a regular butcher's knife.

The wild boar struggled symbolically for a few moments, then its body convulsed, and it quickly lost its life.

The earthenware basin that was quickly brought over was filled with more than half a basin of pig's blood. Due to the severe splattering, the rim of the basin was covered with a layer of fresh blood, making it slippery to the touch.

At this moment, Top had already familiarly taken a skinning knife from my basket and handed it to me. Having been with me for so long, Top was already very skilled at these tasks and I didn't need to say much about them.

If it were a domesticated pig, you could boil water to remove its hair. But wild boar skin is too tough and thick; if you wanted to eat this thing, you'd probably have to chew on a few rubber tires first to toughen up your teeth.

Instead of wasting time removing the fur, it's better to just peel off the whole skin. The skin can be treated with lye water and used to make a leather armor for self-defense.

This wasn't my first time skinning a wild boar, so I did it quite well. It only took me about ten minutes to peel off the entire skin.

Dante, who was assisting me, saw that my skinning skills were comparable to those of their tribal chief and praised me without hesitation.

"Sir, your skills are really good, almost as good as our chief's."

I smiled and didn't say anything. The work wasn't over yet; we still had to continue.

I asked Susu to put my pot on the stove and boil some water so we could use it later. Susu is very obedient to me now, so she immediately nodded, took the pot, and went to boil the water.

Next comes gutting. In my hometown, before gutting the pig, we would put it on a ladder and then make a cut in the fibula of its hind leg.

Use a short chain with two hooks to thread through the gap between the fibula and tibia, and hang the other end on the rung of the ladder. Once you work together to stand the ladder against the wall, the next steps will be much easier.

However, we obviously don't have ladders right now. After searching around the village, we finally found two pieces of wood, about four or five meters long, near a wall. They were probably leftover timber from house repairs.

For now, we can only process these two pieces of wood and make do with them.

I took out a rope and crossed the front quarters of the two pieces of wood together, then tied two double overhand knots to reinforce them.

The next part consists of short wooden sticks arranged in a cross knot to secure the ends of the sticks. There are four or five such sets of sticks, which serve as the climbing arms of the ladder.

Before putting it on the shelf, I have to do one more thing: remove the pig's head. This head must weigh at least 10 or 20 pounds. If it's lighter, it will be easier for us to set up the shelf.

I used a skinning knife to make a cut around the wild boar's neck, severing all the muscles and tendons.

Then, he put the knife aside, grabbed the wild boar's two ears with both hands, and began to twist the boar's head counterclockwise.

Now free from the constraints of muscles and tendons, the boar's head is held in place only by the connective tissue of its bones. While this structure can withstand downward forces, it is as fragile as Rupert's Tear's tail when it tries to twist.

I simply turned 180 degrees, and with a crisp crack, the enormous boar's head separated perfectly from the boar.

This surprised Dante somewhat; they dealt with these heads by force, either smashing them with stone axes or breaking them open with stone chisels.

He had never seen anyone do something like this before, so casually drawing a circle and then easily removing the pig's head with their hands. His respect for me only grew stronger.

I made a noose with a rope and tied it around the wild boar's nose. I handed it to Su Su, who was standing nearby, and asked her to find a place to hang it up and let some blood drip down.

I don't have a chain hook, but I can use a rope to thread through the boar's foot where the hook should go, and then fix it to the anchor point where the double knot was tied earlier.

The anchor point was reinforced with two double-locking knots, so the makeshift frame could easily support the weight of the wild boar.

The location I chose for slaughtering the pig wasn't far from the wall. The remaining six of us men first dug two pits at the base of the frame to prevent it from slipping when it was erected.

Next, two locals held the two legs of the frame so that it could be accurately inserted into the pit.

Then everyone came over, three people on each side of the timber stand, using the two depressions in the ground as fulcrums, and together they worked to erect the frame.

The wild boar's body, pulled by the rope binding it under the force of gravity, immediately taut downwards.

We slowly moved the enormous wild boar carcass, frame and all, towards the back wall. Once we were in position, everyone breathed a long sigh of relief and wiped the sweat from their brows.

At this moment, Su Su ran over and started talking to me in a string of gibberish. I couldn't understand her, so I could only look at Dante, seeking his answer.

Dante said.

"Susu said the water has boiled. What's the next step?"

I asked Dante to tell Susu to find a larger basin so that we could take out the intestines and other parts later.

Susu worked hard in the tribe for a while, but couldn't find a decent basin. In the end, she had to take out three more ceramic basins that were similar in style from other houses.

"This is all I could find, is it alright, sir?" Dante said, holding a clay pot in his hand.

"It's alright, just wash it and put it down. Something is better than nothing," I said, and then started fiddling with the wild boar's body.

Dante and Susu quickly returned to the wild boar with the three cleaned earthenware basins, then placed them together next to the boar.

I took the knife and began to cut open the wild boar's abdomen, exposing the large and small intestines first. I was very careful with the knife during this part.

The sharp blade could easily sever the intestines if you're not careful, allowing the wild boar to marinate prematurely, but the flavor isn't what we want.

In the following time, I completed the underwater retrieval, and then separated the diaphragm to remove the heart, liver, lungs, and other internal organs one by one.

The local people looked at me with admiration as I meticulously divided the various parts of the wild boar's body. I had categorized everything clearly.

At this moment, they believe that even if their leader came, he might not be able to do better than me.