Hog Renderin' Time

There are so many memories of Hoosier farm life that I remember, But one in particular I recall occured each cold and drear November. Dad would proclaim, "The old boar has reached his maximum weight!" That meant the lumberin' old feller was about to meet his fate! After Dad had done him in, puttin' an end to his squeals, He was hoisted by block and tackle and strung up by his heels. Dad wouldn't abide us kids standin' around unoccupied, So we were put to work scrapin' the bristles off its hide! Mom had a tradition we always looked forward to with delight. She always fixed fresh tenderloins for supper that first night! Late into the night Dad ground meat to stuff for the sausage, That he had seasoned liberally with red peppers and pungent sage! Only Dad handled the curin' of the savory hams and bacon; He had a knack for smokin' and tenderizin' 'em - expert care was taken! A concoction called souse was made from leftover scraps of meat. I don't know which I loathed the most - that or the pickled pigs feet! I'm told folks don't render their own pork much any more. Its more convenient to buy it neatly packaged at the local store. But for my money there ain't no better ham, bacon or sausage to be had, Than that prepared and cured on the farm by my dear old Dad! Robert L. Hinshaw, CMSgt, USAF, Retired (© All Rights Reserved)