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incision, Frye, the group's recognized expert on hog gutting, stepped up in the nick of time to take over. With one smooth stroke, he laid the hog open, intestines and organs spilling out into a tub positioned between the three poles.
It may take a lot of heart to eat a gut, as the old saying goes, but nothing in or on the pig is thrown away.
After the carcasses have hung overnight to let the body heat dissipate, the women join the men for the slicing and grinding. The meat needs to be gotxl and cold to cut, one reason why hog butchering time waits for chilly nights when the thermometer dips to freezing. Hams and shoulders are removed first and with the side meat and bacon are salted down in boxes to cure. Pork chops, tenderloin, loin roasts or the “awful meat”, so named, but not too awful to use, including the spareribs, backbone and chine, depending on what you want, are cut out, frozen, canned or cixtked.
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