Remembering my youngest days, I am well aware of where my meat comes from, I remember the cold mornings as the pigs were hoisted by their rear legs and cleaned, squealing, being readied for the slaughter(we were always made to go inside for the fatal slitting of the throat, but as the rest of the processed commenced, we were allowed back out into the yard, to run and play, careful to not run thru the puddles of bloodied snow, as we knew we would catch He!! if we tracked it into the house etc. remembering the pigs being lowered down into the scalding water and raised, and the hair and skin scraped well to be rid of all the wiry hairs, my brother chasing me around with the bloodied curly pig tail. we thought nothing of it.. it is just the way it was, putting food on the table. I cannot help but laugh when I see what the younger shoppers experience when faced with the reality of HOW the food gets from living bleating, mooing, and squealing animals to the packaged meat in the grocers case. at least when butchering was done in the home, you knew the health of the animal and that the animal was spared as much unpleasantness as possible and when people processed their own meats, they made sure to do it right and to adhere to the steps necessary to turn out a product as not to cause illness or death to the family. If you allowed your work area to be unclean, or to be contaminated you risked killing your entire family and the neighbors that you traded with.
Posted on: Sat, 10 Jan 2015 05:22:52 +0000
Trending Topics
Recently Viewed Topics
© 2015