Brings back memories!! When I was growing up we always spent Thanksgiving Day killing hogs! Our meal was fresh tenderloin! We made lard, sausage, and the whole 9 yards. My parents smoked the hams and shoulders a few weeks later and salt cured the bacon, sides, etc.. Nothing any better eating!! It was a hard days work but well worth it over the next several months of eating. We usually killed two at a time. I don't think TN is cold enough on Thanksgiving anymore to do that. It had to be cold enough that flies and insects didn't lay eggs on the meat and cause it to spoil when put into the smoke house to cure.