2 more hours

If I go anywhere is prefer it not be North of Hendersonville, NC and I won’t drive three miles to talk about washing. I might drive across the Country though if someone is cooking a dead hog.

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We could probably make that happen

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I’ll cook two just to draw you closer!

I’m in NC as well! Right outside of High Point in a little town called Archdale! Let’s all get together sometime!

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It taste like a melted cherry lotta popsicle.


I’m 100 % convinced now that @Ikii pics are false. He’s just here on the PWRA to relax because he has a weird fascination with PW, and to taunt us with food. :joy:

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Lol…

I’ll smuggle over a big ol Canadian hog… I hear they taste better :joy:

Christmas, 1973. My sister and I each get a pig that we keep at PA and Granny’s. Named the pigs Bill and Mary. Every weekend we slopped them, tired tobacco twine with fire crackers to their tails and all the things you do with something you love. November rolls around and we go to Granny’s house for the weekend. Grandpa has a fire going in the back yard with a couple of wash tubs full of water over them. Dad is heading to the back of the pack house carrying a Sledge hammer. I got there in time to see Bill go down with 5 pounds of swinging lead to his head. Two hours later I was at the kitchen table running the crank while Granny filled casings full of Bill and Mary. Memories.

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I dont mind the sausage grinding and butchering part of raising hogs . Im still not fond of the castration part.

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Me neither. I about fainted the first time I ever experienced that. We were at the FFA barn and there were about 150 hogs that were getting cut. It was July. The heat, the sight, the smell—WHEW BOY! I had to step outside for some fresh air on that one. That was hard to witness as a young man LOL