Butchering hogs was a key tradition for farmers to prepare food for the winter, typically around Thanksgiving. The process started early with heating water, followed by the best shooter killing the first hog. After scalding and scraping off the hair, the hog was hung, split, and its organs removed. By noon, three hogs could be butchered. A meal, often featuring liver with onions, was prepared for the workers, and then the meat was cut, with sausage being made. Neighbors helped, and every part of the hog was used, from making souse or head cheese with the head to using intestines for sausage casings. Even the bladder was dried to make a toy for children.