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Hog killing and homemade sausage

Hog killing and homemade sausage

Over the past several decades, there has been a push in the South to grow leaner hogs with less fat content. However, hogs that are on the fatter side have always been desired for slaughter because the fat is rendered and used for cooking lard throughout the whole year. Farmers generally kill around four or five hogs at one time.

Hogs that are to be slaughtered are generally kept in a separate pen for about a month and fed corn or other foods in order to increase their weight, especially the fat content. In order to do this, the weather has to be cool enough to prevent the meat from spoiling during the curing process. Any time from mid-November to December is ideal.

The widespread availability of quality equipment, refrigeration, meats and exotic ingredients mean that there are endless possibilities for the home sausage maker. It is a great way to spend quality time with your family, as it is an activity that is both fun and creative. If you are ever looking for ways to spend time on your property, this is always a possibility.


Modern Agriculture
Animal husbandry