Slopping the Hogs

Historically, these farms fed hogs grain, fruit and vegetables that are not fit for sale or family use. Overage produce from the farmer’s market and table and restaurant scraps were often diet elements as well. This practice of 'swill feeding' (feeding table scraps) is considered a disease risk today and is banned in many countries. Hogs were also fed “slops” made from middlings or corn meal stirred with milk and water.



Historically, hogs were also allowed to forage in gardens and orchards after the harvest was over. Such foraging can cause erosion and runoff, but the small scale of these operations allowed this to occur.





Hog killing time

Historically, hog killing was done on cold days. One method of hog killing is to cut their throats and let them bleed to death. Alternatively, the hog may have been shot first and then the throat cut.



After killing, the animals were scalded and their skin scraped bare with sharp knives. They were then eviscerated (gutted) and strung up on an A-frame scaffold by inserting a strong sharp stick through the tendonTendon

A tendon is a tough band of fibrous connective tissue that usually connects muscle to bone and is capable of withstanding tension . Tendons are similar to ligaments except that ligaments join one bone to another....

s of their rear legs. The carcasses were allowed to chill overnight, ready for butcherButcher

A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods in specialized stores, although in the Western world today most meat is sold through supermarkets....

ing the following day.