Martin County Center: History of a Martin County Hog Killing: Sausage and Chitterlings and Souse, Oh my!

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Wednesday, February 15th, 2006

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Sausage and Chitterlings and Souse, Oh my! by
J. B. Coltrain
Retired County Extension Director

Now we have to clean up (literally) the first by-product of the gutting process. What do you do with all those guts? Actually, while the hogs are being cut up into hams, shoulders, backbone, and sidemeat or pork, the intestines have begun the long journey to respectability.

When the guts are removed from the hog they are immediately delivered to the skinning table. Here the gut fat is removed from the outside of the large intestine. This fat was always the first into the lard pot. It served to grease the pot in anticipation of the more ordinary fat to come later on.

Next: Gut Hole

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Revised 2/15/2006, 10/13/2011.

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