Bringing Home the Bacon...Literally

Bringing Home the Bacon...Literally

Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.  ~Paula Deen

Pap-Kyle-at-Gutchess-Hardwoods-Aunt-Heather-Piper
Pappy & Kyle hanging together on the highlift at Gutchess Hardwoods c. 2005

Two weeks ago dad asked me, "Are you going to be around on Saturday?"  Meaning, "Heather I need your help so be at the house."  No biggie, but very curious I ask, "Why what did you need?"  To be answered with dad's newest project, "I think I'm going to buy a pig and butcher it."

Really? O yes!  Dad left early last Saturday morning with a friend of his, Chris, to go to an auction in Maryland to purchase a live pig.

It shouldn't have been a surprise to us when the day finally came because dad's been talking about getting a pig for quite some time now.

Before he left, dad told me and Kyle we weren't aloud to pet the pig or name it.  I guess someone was thinking ahead.

This may sound odd to some, however dad used to butcher pigs all the time, either at my Uncle Ray's, Uncle Irvin's, or at my pap's house, the Piper brothers.  Dad raised a pig or two in his day, not to sell or breed, but simply for butchering.  I kinda sort of remember dad having pigs, but I was really little.

Why you may ask, would someone take the time to build a pig pen, raise the creature and then invest all the time in butchering it, as opposed to buying the bacon in the store, nice and clean ready to go?  Simply because it's healthier.  When you raise an animal you can control how it's raised and what it's fed, meaning no hormones or other synthetic substances.  Unless you know those key facts, then buying it off of a reputable farmer and butchering it oneself, allows you to control the preparation factors.  Factors like the preservatives added to the food for shelf life, all the extra salt and dyes, that sort of thing.  If you do it yourself, you don't have any of those foreign contaminants in your meat (unless you add them), plus it's cheaper.  It's a lot of work, but I will admit, if the animal is properly butchered and utilized, one well worth it.

Dad got back late Saturday night with an extra body.  Yes you guessed it, a pig!  Was it alive?  You bet it was!  The keyword here is, WAS.  Dad's friend had this "house" (it was actually a really nice super sized dog house) on the back of his trailer.  Lucky for us the structure had windows so we could peek in to see our three hundred pound walking bacon.  Naturally, since it was late, we couldn't drop it, meaning kill the pig, until the next day.

Sunday morning came and dad shot the pig.  I know, on a Sunday morning, but we couldn't keep the pig in such a confined space any longer.  That would have been cruel.  He put a .22 bullet in it's head for a quick death.  He also sliced the throat to start the process.

On a side note, evidently there is a special way to shoot a pig.  Dad said the pig's brain sits lower, so you have to shoot straight back from between the eyes.  Unlike a cow, whereas you draw an "X" from its ears to its eyes to get your bulls eye.  Good to know.

Lard-Press-Aunt-Heather-Piper
Dad's antique (lard) press, which can be used for anything to press. I helped render the fat from our butchered pig...messy!

Many may not know this, but the ... Bringing Home the Bacon...Literally

Heather Piper
The Light Bulb
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Thrill of the Hunt

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