Hog killing time

Hog killing time came to Camden when the cold settled in. Granddad J.C. loved it because they'd have fresh pork, ham, side meat, and sausage. They used everything they could; even the fat was 'rendered' to get out bits of lean meat in the middle of the fat for eating and to prepare the fat for other use. Granddad said they'd render the fat by putting it in a big black washpot with a fire underneath it. It would melt and be like grease, and they'd get cracklins out of it, which they mostly put in corn bread. The cracklins were the bits of lean meat they got out of the fat. They also ate fatback from slaughtering the hogs, and Grandma Laura would slice it up in thin pieces, fry it, then they'd eat it with veggies and seasonings. Granddad J.C. loved eating fatback with the skin still attached because it was nice and crunchy. Fatback is different from bacon, which was made out of the lean side of the pork. Granddad said that the pig might have 2-3 inches of fat on the outside of the body, and that it protected them from snakes. I had no idea that pigs were so fatty!