There was a time, before paved roads and supermarkets, that every family raised a hog. It would be butchered when the weather turned cold, and the hams would be covered with salt and placed on a shelf in a smokehouse to cure. The cured meat would supply the family for the coming year. Now we buy sugar-cured hams at Kroger or WalMart, and the smokehouse, if it survived, is used to store the lawn mower.
Such is progress?
ReplyDeleteNot so much I think.
Sad, don't you think? And of course when there's a natural disaster, we can't take care of ourselves because we're so tied to the grid... love this shot.
ReplyDeleteBrings back memories of my Uncle Sherill's smokehouse. My parents would help and they would slaughter and dress two hogs. I know it was hard work for them, but it was mostly fun for the kids.
ReplyDeleteWe used to slaughter hogs when I was a kid. Remember it well.
ReplyDeleteThere used to be a 'meat house' on our farm -- for salt curing hams. No smoke house however.
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