From Porker to Pork

Update item information
Title Saga of the Sanpitch Vol 13
Subject Pioneers
Description Stories and poems about early Southern Utah Pioneers
Publisher Snow College
Date 1981
Type Image
Format application/pdf
Language eng
Rights Management Snow College
Holding Institution Snow College
ARK ark:/87278/s6xd0ztc
Setname snowc_sts
Date Created 2005-03-01
Date Modified 2005-03-01
ID 324356
Reference URL

Page Metadata

Title From Porker to Pork
Description mixed with salt and. pepper and placed In round "twelve-inch pans. A dinner plate was pressed on top of each pan and a heavy flat iron put on top to press the meat into "headcheese." The pleasant task of sharing sane of our "goodies" with relatives and friends began. In each of several gift packages, we enclosed some sausage links, a piece of liver, some headcheese and a portion of fresh spare rite. I don't know how my parents knew when it was time to remove the pork from the brine barrel. It was lifted froa the brine, loaded, in the wagon and transported to grandma's "smokehouse.'' Grandma did what she called "custom smoking" of meat for the community, earning extra money for this service. The smokehouse was a towerlike structure about twelve feet high and six feet square. It was built on a. rock foundation ani was constructed to hold fire to produce smoke. The meat was hung carefully on hooks Inside the smokehouse and the top was closed. A fire made of dry apple tree limbs was used to produce smoke that saturated the meat. While the snoklng process was going on, we returned hone to "render the lard." The copper kettle was filled with fat scraps that had been trimmed earlier from the larger sections of pork. The contents were cooked until they Mere rendered. The crystal clear grease was then poured into half-gallon cans, and when cooled, it became snow white lard. This was used in recipes calling for shortening. Sometimes He used it on bread instead of butter. When it was fresh and properly salted, it really was quite a tasty spread. Townspeople often, came to our house to buy cans of this lard for their use. When the smoking process was complete, we removed the pork from the smokehouse. It Has light browi aiV had a tangy inviting odor. We were conservative in our use of pork. It was not healthy to eat too much. The fatter portions of the side meat (bacon) were used first, as were the fat sections of the large pieces called "shoulder." Mhen these were gone and winter came, we began to use the choice lean meat from the hams. I guess this is what was meant by eating "high on the hog." Our family found that this "porker" and a second on«, produced adequate meat for the entire year. It lasted through the next summer and into fall. During the summer, we would be fattening other pigs for the next year. We were now more keenly aware of what it meant to go from "porker to pork."' Source: Personal recollection of the author. -56-
Format application/pdf
Identifier 071_From Porker to Pork.jpg
Source Saga of the Sanpitch Vol 13
Setname snowc_sts
Date Created 2005-02-19
Date Modified 2005-02-19
ID 324277
Reference URL