There must have been pig-killing banquets in rural areas, and there have been pig-killing banquets in the past, because pigs must be slaughtered at designated places now, and private slaughter is not allowed now. At that time, there was no such word as migrant workers. Most people are idle at home after busy farm work, and they will feed three or five pigs subsidy income at home. Near the end of the year, because it is too expensive to buy pork, several partners simply kill one or several pigs themselves. Because there are many people attending, we will stew a large pot of pork in the main house (whoever kills pigs is the main house) at night, and eat it with his wife and children. Very lively, very grand! The pig-killing feast came from this.
In the north, because it is a partnership to kill pigs, a pig will basically be divided up. There are several parts that are not divided, and they are reserved for the evening pig-killing banquet and the pig-killing master. Pig head, pig launching, half pork, big bone, half pig girder. After cleaning, most of these things are stewed in a large iron pot. Eat meat directly at night (drooling) and stir-fry several dishes with some pork. Dinner at night, a dozen mouths around the table, men drinking, women cooking, children eating meat, happy, everyone together is like a family, now you can't find such a simple person.
After killing pigs in the south, in addition to leaving enough meat to eat recently, it was salted directly. Where to eat slowly, take it out to bask in the sun Cooking in the evening is basically done in the south, because the whole pig belongs to its own family and can eat wherever it wants, but the share to be left to the pig killer is also indispensable.