Record #:

34728

Author(s):

Sawyers, Lib

Abstract:

This article addresses the practice of hog killing as remembered by the author. An annual event that happened between Thanksgiving and early January, community members would gather to butcher and process hogs raised on local farms. The author discusses butchery practices and some of the recipes used by their family. Many of the cuts of meat required additional preservation including salting, drying, smoking, or canning.

Source:

The Researcher (NoCar F 262 C23 R47), Vol. 23 Issue 1, Spring-Summer 2007, p11-13, il

Subject(s):

Hog industry; Carteret County--Social life and customs