Hosted at the Mauldin Cultural Center’s Outdoor Amphitheater, the festival features more than 20 Cookers from all over the Southeast competing in a BBQ Cook-off judged by the South Carolina Barbeque Association (SCBA). They will likely be a part of our lives for a very long time.MAULDIN, SC – Produced by the City of Mauldin, SOOIE., Mauldin’s Annual BBQ Cook-off showcases the heritage of the community through food and music. They are profitable, fairly congenial, and quite easy to manage. There are other methods now, too, but they are complicated and expensive.Īnyway, pigs are a large part of our diet here in North America. For example, with a 3000 pig operation, you need about 100 acres to get rid of the manure. With the huge operations we have nowadays, the problem is becoming very much larger. The soil gets rid of bacteria, and it is a very good fertilizer.
Usually it is just put on the land and ploughed under. One of the problems with pigs is getting rid of the manure. Some of the English ones are the Berkshire, the Tamworth, and the Yorkshire (said by many to be the best bacon pig of the whole lot). Many of these originated in England, and Europe, but in the last 150 years or so, many have been bred in the United States, such as the Poland China, the Hereford (not the cattle) and the Chester White. There are a great many varieties of pigs nowadays. Remember when you were always told to cook pork very well? Now they tell you to cook it ‘a bit pink’. But controls have been so rigid that I have not heard about it for more than fifty years. Years ago, trichinosis was a frightening disease acquired by eating contaminated pork. Brucellosis (undula fever) is another bad one, with no proven controls. This can also be passed to sheep, rats, cats, turkeys and other animals. One is erysipilas in which sores develop, as does arthritis. Some of the diseases of swine can be transferred to humans. As someone once said ‘We use everything but the squeal’.
Sooey pig calling skin#
Intestines are cleaned up to make tripe, skin is tanned into leather - coats, jackets, footballs, soccer balls! And that hair is made into brushes. But lots of folk eat the uncommon bits too - pigs’ feet, pork hocks, ribs, heart, liver, kidneys, and just about everything else. Not only are all the real good parts liked by just about everybody - the pork roasts and chops, the hams, and the universal favourite - bacon. A few of these diseases have no known cures, and can be controlled only by sanitation, and keeping other animals away.Ī slaughtered pig is almost 100% useful. And quite a few are spread by parasitic animals, particularly parasitic worms. Many of these are bacterial, which can be spread by other animals, in the soil and in food. Pigs get quite a few diseases, some of which they share with us humans. Pigs need lots of protein - milk, alfalfa and other meals, and so on, as well as good pasturage. Pigs convert food into meat more efficiently, quickly, and economically than any other farm animal. Don’t believe it at all! Any one who raises pigs for a living knows that there are two very important principles which must be followed - proper food, and very careful sanitation. Many non-farm people think of pigs as sloppy and dirty - wallowing around in the mud, and being fed garbage. Mostly, little pigs are weaned from their mothers at about 10 weeks or so.
Adult males are boars, but castrated males are barrows. A young female is a gilt, and she matures into a sow. By the time they are weaned, they are shoats. When they are born, they are just pigs, or piglets, if you prefer. There are records from Ancient Persia, and China - maybe 9000 years ago! Pigs have been domesticated for a very long time indeed. Hog-calling usually uses some form of “Sooey - sooey - sooey”.
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