misfitmorgan
Herd Master
Having lived on a farm for 68 years and as a youngin as far back as i can remember we would raise a hog, kill it, scald it, scrape it, gut it, divide it in half then quarters, take it in to the garage or house which had been cleaned, cut it into cuts, saving the various types of lard, ground and stuffed the sausage, wrapped the cuts, rendered the lard, kept the cracklins. Why did we scald? In your 7th grade biology book it says the skin protects the meat (muscle) from bacteria. Our hams and bacon always had a skin on them and mom would cut it off after cooking, extra cracklins that night. Now days its just easier for the butchers to skin. So.. now people do it on the homesteads.
What you describe is what we have graduated to when we butcher our pigs. We no longer use anyone off the farm. We do skin sometimes still depends on the pig, our time, and the weather.