Some butchers back in Ontario used .22's for hogs as well. The local butcher in the town I grew up in, just slung them up on a chain by one hind leg and slit their throat, once in each side. It was rather gruesome, but local folks said Brooks Butcher Shop had the best pork & hams of any butcher shop in Southern Ontario.
No other .22 LR they'd tried was consistent in going through the skull, frontally, of the cows. Just the CCI .22 Stringer. I used to bring them a brick of them every spring when we went to shoot gophers for a week. We'd camp out in the shop and set up our kitchen out the back-side of the shop, East side for the warm morning sun. The huge overhand kept the rain off our 'camp'.