I remember those hog killings as if they were yesterday even though they were 60+ years ago. Hog killings at our place usually took place around Thanksgiving or soon after. I don't know how they predicted weather to know when there would be a cold, dry day for this event. Neighbors would start gathering to help with this all-day event very early in the morning. One spring one of our sows had baby pigs and there was a cold snap and one little pig almost froze; in fact his tail did freeze, and fell off! Daddy brought the piglet home and we put him in a pen at the edge of the yard and fed him, and of course petted him and he became a playmate. That is until he (Charlie) grew up and started uprooting mama Wilson's flower beds. We had to leave him in the pen after that.
During the summer he grew up and became very large. In the fall I heard talk that he might be selected for the hog killing and I was so sad.
Found this photo on Google
On the appointed day, I stayed home from school (pretending to be sick) to see if they were going to kill Charlie. And they did! Shot him right between the eyes, and proceeded with the hog killing ritual. I don't think I ate any pork all winter that year. Hog killing was necessary to have food during the winter. You can go to these websites and read all about how it took place.http://www.geocities.com/thurlane/hogkilling.html http://www.rootsweb.com/~tnweakle/Hog_Killing.htm
We had a smoke house which was a small wooden building without a floor. There was a fire pit in the center of the building and hickory wood was used to keep the fire going at all times when there was meat hanging from poles suspended from the ceiling. The meat was "smoked" to cure it. My favorite part of the hog was thick bacon, fried crisp and sausage links. Mama Wilson would make whipped cream for us to eat with our sausage and I remember how good that was. I don't think I would like that combination now. I didn't like scrambled eggs and brains or hogshead, or some of the organ meats.
What I did like were the crisp crackling's left in the big black washpot when the fat was melted into lard for cooking. Mother would make cracklin' cornbread. Some of the fat left over was used to make lye soap. They seemed to always find a use for everything. They even cooked the pig's tail and feet.




















