Actually I have skinned them that way and it is alot easier. I hang them up by their bottom jaw with a chain or a big hook, then I cut a ring around the hogs neck and right in front of the ears. Then from that ring I start stripping down with a box cutter, dont have the blade stuck to far out but 1/4 in should be fine. Then when you have gone around the hole hog with strips, cut off the front feet. After that I start with the strips. Till about the shoulder you will have to kinda cut the fat to get the strip started but it only takes a second and the strip should pull right on down. They skin real pretty when you strip. The older way leaves a fatter hog all hacked up looking, but it all taste the same just which ever you prefer...