At the end of 1955 the first deep freeze weather beckoned the local Whites Creek farmers to get together for a hog- killing. For a few years I helped at the Stenberg farm. After the hogs were killed by a .22 caliber bullet between the eyes, I would help drag the carcass to a sled which was towed to the end of Stenberg Road and put into a scalding tub. The hogs were hoisted to a pole between two trees for cooling and to allow us to pull the bristles from their hide. After cooling, the hogs were butchered. The leftover scraps of suet were put into a very large tub. The second day would be involved in salting down the cuts of meat and in the making of lard by constantly stirring the cooking pot. This was an all day job, usually until sundown.
From Lauren Bobel’s Memoirs
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