The Fat on Hog Butchering

By GESINE (TSCHIEDEL) KOETHER

The brisk air has arrived, and the time has come for me to complete my August 2014 Footprint of Fayette article on hog butchering memories. At the Fricke/Weyand home near Round Top, the hog meat was processed, wrapped and waiting to be eaten but what about the large amount of fat we separated and placed in old porcelain bowls. Nothing was wasted and every part of the butchered hog was utilized.

 

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