There's a news story about kitchen staff getting busted for butchering a deer in their kitchen. What's odd is that very fancy restaurants - e.g. Alain Passard's L'Arpège, a restaurant with three Michelin stars, does similar things.
When I see that photo of that deer's head in a kitchen, I'm reminded that you'd never want an un-butchered hog in a kitchen. Because it would be foul on the outside, and then you'd have to get the guts out, which would only make things more foul.