Old Pigs

When the weather turned cold in the fall and a cold frosty morn arrived, it was hog killing time. With no refrigeration the meat temperatures had to remain cool until the meat was cured. Hogs were killed when they were 300-500 pounds. They were fattened on slop (food scraps) and corn.

Pigs were the main source of meat for country people. Almost all of the hog could be used by the family. The hams and middlings (bacon) were salted and then smoked. Sausage was made from the scraps and sometimes the shoulders. The tenderloin was eaten fresh as were the organs. The fat from the pig was rendered into lard to be used for cooking. When the fat was rendered to liquid form it was poured into "tin lard stands (5 gallon lard buckets). The solids that remained were called cracklings and were eaten fresh or added to cornbread. Chittlings were made from the intestines after they were stripped and washed clean. The head, feet and tail were made into souse meat. The tongue was boiled with fresh back bones. The brain was usually scrambled with eggs the morning after killing and served with the fresh sausage. As the old saying goes, "Everything was used but the squeal".

This pen and ink drawing of the country pig is 10 inches by 12 inches and prints are available for $40.00