yum looks the biz alright feeder

Damn man, you have to stop taunting us like this...

What's this bath technique you use???

We use a cast iron bath, retains the heat better, it's set up on a pipe frame and either light a fire under it or a big gas ring to heat the water to 63c and get stuck into your pig with a paint scraper.
The trick is to leave porky in just long enough so the hair comes off easy, when it cools give it another dunk and repeat.
For best results with wild pork you need to be no more than an hour away from your bath and head/neck shot as the guts are left in until scolding is complete, gut and chill down asap for obvious reasons.
Up to 80/90 lb is a good size, make sure porky is in good nick, waste of time doing a skinny one.
Heaps of domestic pork is done on farms using this method.

Go to youtube, there are a few clips on there showing the process

Cheers