April 9, 2007

Pork has always been a mainstay of the Arkansas diet, and no Arkansas farm was without hogs. Hogs were raised, butchered, and prepared for the table, all on the farm. Due to the possibility of spoiling, butchering was a cold weather activity. The hog was killed, bled, scalded, and scraped to remove the hair, chores these 1920s Lafayette County farmers are preparing to do. The meat was salted and then smoked for future use throughout the year.