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In the days before calories mattered and no one had heard of
cholesterol, lard mattered. It was an important part of the diet. We
couldn't cook without it. The few cold days in March reminded me that it
was time to butcher that Big Fat pig destined to provide a renewed
supply of lard. Through the winter 4-5 smaller porkers would provide chops
and roasts and ribs for the family. But now during a late cold spell the
Big one fell. This was future bacon and hams- and Lard. Butchering was a
sideline of Uncle Ed. He was an expert. As I write the word I shudder. How
life changes one. B------ was a common word, we never had a second thought
about it, it had to happen in order to have meat on the table. So it
happened, the Big one fell, the carcass cooled 2-3 days- where? It was
hung in the near empty hay mow on a sturdy chain or rope. The Uncle Ed
came back and the Mr. would help tote a half into the house and on the big
kitchen table. There laid about 150 lbs. of provender. Slabs of fat were
peeled off the carcass, a large back ham, a front ham and huge slabs of
potential bacon plus a run of thick chops and steaks and the table was
empty. Trimmings were ground into sausage, it was good, seasoned with a
dash of this and a smattering of that- it was a tasty addition to any
meal.
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There are some details I won't describe. You don't want to know what
we did with extras. Our society has gone beyond gory details. The
stuff that came out of the gory details was delicious. So we have the
carcass all cut up, packaged, some in the freezer, some destined to be
canned. The big hunks of fat would be ground, the kitchen range fired
up and large pans of potential lard put in the oven, also big
kettles on top of the stove. They'd sizzle and spit and render until
cracklings formed. The lard had formed and cracklings were what was left-
unrenderable. At a young age we knew they were delicious, crispy and
brown- pure fat. The rendered lard would be clear and hot as can be.
We had a connivance called a lard press, pour the hot liquid in it,
screw a lid on it which would squeeze and squeeze as the handle was
turned, The lard would shoot out the spout and into a crock which had to
be warmed. You wouldn't want to 'shoot' hot lard into a cold crock and
bust it would you? Fifty years later the sane old, earthy crock would be
worth a mint!! It wasn't unusual to get 15- 20 gallons of lard from one
BIG, FAT HOG. I am amazed to think of how I could possibly have
used 15-20 gals. of lard in a year!! Let's name the ways, everything fried
was fried in lard, lots of it. I still can't make pie crust without using
lard. Doughnuts were made and fried in deep lard. Cookies, cakes and bread
needed lard.
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Page 2
I see the end coming and I must share something before I
forget. 68 years ago I was to make my first communion and to so so I had
to board (stay) with a family 1/4 mile north. On Monday A.M. Dad delivered
me with my lunch pail to school, got me home on Friday P.M. One
Monday my Grandma packed my lunch and put 2 kolaches in it. I can hear you
say yum, yum, oh no- they were filled with a raisin - cottage cheese
filling. Horrible, awful but I'm not done. On Tuesday the lady fixed my
lunch, noontime, the kolaches were still there. Wednesday, Thursday, still
there. My hostess's daughter had a solution, as we walked into the
driveway the dog met us, happy to see us. Friday noon- no kolaches! I felt
guilty but so relieved. Goody- I have left over material for next time. Be
Good- God Bless All.
Virginia McBride
Elma, Iowa
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