Old Timey Traditional Appalachian Hog Killing

What happens here

This multi-day project provides a detailed, step-by-step guide to the traditional Appalachian process of butchering and preserving a hog. It covers everything from preparing the scalding station, hair removal, gutting, quartering the carcass, preparing meat for sausage and bacon, to salt-curing hams and jowls, and finally hanging them in a smokehouse (curing barn). The process emphasizes utilizing all parts of the animal and traditional methods of preservation.