Quote:
Originally Posted by soundman98
your parents never did a pig roast pit?!?
looks like it's made of everything a hog farmer has laying around!
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Yep, that be true. However, I don't ever remember butchering or eating pork on our farm (except for bacon). Grandpa would trade the butcher beef halves for slabs of bacon and lard. He would lay the slabs of bacon out on planks on sawhorses in the barn to cure. One of my chores was to rub down the slabs of bacon with coarse salt and raw sugar, twice a day, on each side.
We also raised milk cows, chickens, sheep and beef. We ate lots of meat - just not hogs (cept bacon) -
why not?
Maybe we didn't BBQ because it was hard to deep fat fry meat in lard over a BBQ -