[Arrowhead1952]

We know every bite our hogs have ever taken. And after we butcher one behind the shed, we render the lard.

We used to butcher two or three hogs each year. Everything was done in one day. We usually had one or two neighbors helping and we helped them when they butchered. The ribs never made it to the freezer. As soon as they were cut out, I'd season them and on the pit they went.

The sausage making lasted well into the late evening. I remember making head sausage that I'd love to get my hands on now. The last thing would be rendering the lard. We had several large clay pots that we used to store it in for later use.

[JouleZ]

I remember making head sausage...

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I have done the hog killing, lard rendering thing but I quit at making the head sausage. Yuck!