It is a very vague memory as we moved from the farm when I was only four but I do remember us raising and processing pigs.
Daddy would shoot them right between the eyes with a Remington model 513. He used shorts because he didn’t want to mess up the hogs head cheese ingredients.
I remember scalding them in a huge iron pot and then the hair just came right off. Watching them butchering the pig was interesting if a little gory. I remember Mother washing out the intestines for chitlins and sausage.
The most pleasant part was when I would open the door to the smoke house and the aroma was just great. Hams hanging, loops of sausage also hanging. Cloth bags holding other parts. Sides of bacon etc. We did not have electricity out in the country and that was probably the only way to preserve the meat.
I'll never look at a slice of bacon next to the eggs on my plate the same way again.......