I can remember "Butchering Weekends" with my Grandfather and his brothers: everyone pitched in to do what needed to be done to prepare the larder for winter. One year Uncle Dave added so dang much sage that it made the sausage inedible...but what great times they were, back when.
Al's Dad raised and butchered hogs too. We got our share sometimes. We still have the huge salt pork crocks up in the barn, and how I loved that thick back bacon.