Now I gotta go. Big family reunion this weekend. Need to be at my dad’s tonite to get an early start on killing that pig in the morning. If you need practice scraping a pig, or just want to get your hands bloody, come on down.
I do love the whole-cooked hog (in the skin), nothing quite like it.
We always do the the pit, 5 foot deep, with the pig in a wetted canvas sack and the fire on top. Then bury it for 8 hours or so...How do you it?