First Place
Dave Weatherwax
The Herald
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"A FAMILY TRADITION"
Mike Schwenk of Ireland, Herb’s oldest son, hosed down the hogs before processing them. The organs — kidneys, livers, spleens, lungs, hearts and sweetbreads — are all put into separate piles to be used later. The only portions of a pig that the Schwenks don’t use are the stomach and the intestines. The family butchered 16 hogs this year.
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