hog scalding chains

Here are a pair of hog scalding chains used to lower and raise the butchering hog in and out of the scalding trough (trough is shown in photo # 4). They are not a matched pair, as can be seen in the photos. The chains, not including the handles are approx. 6' long.
the butcher would scald the dead hog in hot water to soften the hair bond with the skin. The butcher could than scrape the hair off with the use of hog scrapers.
This is necessary because, unlike other farm livestock, pork is left with the skin on.