First up is a snow picture. I think this was from our December snow (only 4-5 inches). You can see both Mabel (our Jersey) on the left and Dolly (our Brown Swiss) on the right, along with our still roofless barn.
Next is a series of pictures with us scalding and scraping a hog. In the past we have mostly skinned our hogs, but with the right technique (demonstrated here) scalding and scraping is actually easier, albeit the prep time-that is heating 40 gallons of water to 145 F takes some time. Leaving the skin on is more esthetically pleasing, helps with flavor, and preserves the fat. And it is more classical.
Unfortunately the pictures don't show the "before" hog. In the first picture, the hog has already been 95% scraped. This hog was primarily black, but all hogs are white under the surface pigment. The pigment comes off with the hair. So what is shown in the pictures is our re-dipping the hog in 145 F water for 3-6 minutes to get some loose ends which didn't loosen on the first dip.
And just so you know, this is hard work, but it is wonderful work. I think we all look forward to pig slaughter days, and are tired and happy when they are over also. For the first time, number 1 son stunned the hog, and did an excellent job-better than my first time. We work well together.
Note that the head is off the hog. We didn't throw it out. We dipped it and scraped it separately. Then I boiled the meat and fat off. Layered it, rolled it up and refrigerated it. Sliced, dipped in egg and flour and then fried, it is delicious with scrambled eggs. Credit CT for the recipe.
Oremus pro invicem!