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| The Butcher Shop |
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The Butcher Shop is where our professional handlers show the crowd the techniques of butchering a rattlesnake. The process begins with the milking of the venom. Then comes the de-heading. The head remains deadly for a number of hours after it is separated from the body, as it can still strike. The body is then hung for butchering, where it is cut open on the underside (belly). The innards are removed at this time, the meat is then pulled away from the hide.
All snake parts are used in one manner or the other. The skins are tanned for a variety of products. The venom is donated to a university for the production of anti-venom. The gallbladders are becoming a very popular item, as an aphrodesiac. The blood is purchased for ceremonial rites. Snake meat is sold either cooked at the Snack Shack or raw through the Butcher Shop during the Snake Hunt. It can also be purchased year around. Prices are available upon request.
Local snake handlers handle a variety of species during the Snake Hunt, and will try to answer any of your questions onsite.
 Both, video and still cameras are welcome to film the butchering process. |
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snakcity@pldi.net