I take up the breaking knife in a pistol or “psycho” grip to complete the cut between the ribs and through the meat, fat, and—gulp—skin. Next is separating the top butt from the bottom butt, except in this case the butts are the shoulder. (In olde English, the butt referred to the widest part of the body, hence the shoulder. Sounds dumb to me, too.) We find where the neck transitions into the shoulder and repeat the bone saw/breaking knife routine. The handle of the knife gets slippery with pig fat, so watch your grip or prepare to have very sad fingers.