Across the scarcely covered mountains, an icy breeze brings a hint of a woodstove burnin’ from somewhere, where ya’ll know the folks are all toasty and warm. Inside, a there sits a hot cast iron, fresh sausage fryin’ or maybe a hearty sausage and tater soup simmers on the stove. Sure enough, bread or buttermilk biscuits are bakin’ in the oven. Its comfortin’ smell lingers through an entire household just anxiously waitin’. These things make the winter months worth sufferin’. I’m a Spring -hen myself. I like the grass between my toes. Love a river when the sun is warm. But even this chick has to admit, Some things just stir the soul durin’ the cold season and those things make it worth goin’ into. Hog butcherin’ might just be one of em.
I could probably live off the country sausage. Shoot, I ain’t never turned my nose up at Italian either. I love the way it smells when cookin’ and I love the way I feel after gobblin’ some up. We raised four hogs, this year. Two regular, mixed, Yorkshire and Tamworths. Maybe one was part Hereford. Then we tried out hand at two American Guinea Hogs. Those will hang up this weekend or next– dependin’ on the weather. Interested to know how those measure up…which will decide whether or not we raise em next year.
Still, for the past several weekends, my husband and Uncle have been knee deep in the butcher house. His hogs, my hogs, their hogs. It’s an age-long tradition that folks don’t do too much of anymore. Oh, they’ll buy one already raised or butchered up, but not many actually get in there and do it themselves from the little one too big. I know once I’ve butchered, it’s hard to keep em in the freezer. Folks wantin’ it, not to mention what we can easily eat ourselves. Bottom line, though, to me, it’s a clean meat. And by clean, I mean, I know what that hog ate from beginnin’ to end. I know it’s health as we were the one’s keepin’ it healthy. I know what’s in the seasoning of, the cookin’ of, the processin’ of. No preservatives. No big unpronounceable word-poisons. Just the meat. Clean. I can’t describe the deep satisfaction of that. When I serve it to my family, the deeply satisfied feelin’ that I am givin’ them somethin’ as healthy as I can possibly provide. Not to mention the lessons my children learn about traditions, about having a respect and responsibility, some control over their food.
Homesteaders — those who are coinin’ that phrase— are doin’ it and, most certainly, ones who live off grid. Whether you Cure the hams or cut pork chops or grind it all into sausage, though, there’s lots to be made and had from Hogs, which may be why some are jumpin’ in, on the whole, raisin’ them up again bandwagon.
Throughout this week–time permittin’– and possibly month–if time doesn’t turn out to e my friend, I’m going to post up recipes for pork and most likely, sausage. Hope you enjoy……
And if you are lookin’ for recipes in general, of what I already have, check out The Hungry Hen and all the categories within’!