***Warning! Today’s blog entry is a little bloody. If you are a little squeamish, you may want to skip this one.
I did not have the time to research a story from the past today because it was Butcherin’ Day. Each year about this time, some of my family and friends get together to cut up some hogs to fill our freezers. It really is a tradition that goes way back.
There were several farming activities that were better done collectively, especially in the era before the entry of big farm machinery. Members of several families, often neighbors, would gather to get a job accomplished by pitching in to help one another get a big task done. Threshing was one of those tasks. Here is a photo from the Leo Roth family showing that activity.
Today’s Butcherin’ Day is a throwback to those days. I am aware of many folks in this area who still gather at this time of the year to go about the task of filling their freezers with meat. And around here, the usual sacrificial animal of choice is the hog.
Here are some photos I managed to sneak from the Schlimpert Butcherin’ today. The guys (and a few gals) didn’t look too thrilled at me snapping a few photos, so I’m not sure I’ll be invited back again. You can click to enlarge the photos.
When the day is over, it’s time to celebrate a job well done. Here’s a photo that shows how that is usually done in Perry County.
Reblogged this on and commented:
It just so happens that 5 years ago on this day, I was involved in a Schlimpert Butcherin’ Day. Once again, I will be in the business of helping with the sausage-making process at this annual event. Thus, I do not have time for blogging. I can tell you that the Schlimpert’s are not the only clan to carry on the tradition of butchering pigs in East Perry County. It is an important part of our culture. I will also dedicate this day to the master sausage-maker, Milton Schlimpert, who will be supervising our efforts from his heavenly point of view. We certainly miss him and his expertise, but he taught his sons well.