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A Virts Country Butchering

The hog has been cut up, with an untrimmed ham (foreground right). The ham, some weighing as much as 40 pounds, will eventually be sugar cured along with the sides (bacon) and shoulders. The backbone and ribs will be put into a salt-water brine in large 10-20 gallon crocks. Pork chops were not part cut from the hog, since the whole tenderloin was kept, sliced and frozen. Scrap pieces will be put into the sausage. In this picture are (left, front to back), Benton Stone, James Speaks and Clarence Lanham. On the right are James Green and Elmer Swartz.

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