ORIGINAL: Tree climber

rebel ; on my wild hogs , I don't save the skin and hocks.I skin and debone the whole thingfor sausage.

if it is a tame or pen raised hog ; then I schald and scrap,save the skin for cracklins and cook off the lard.the head goes into headcheese.usually we have the hams cured and smoked. the chitterlins are saved and cleaned for the sausage casings .that way we can save the hocks for the dry beans.on those we save it all.

as daddy always said " we save everything except the squeel , and we would save that if we could catch it"