My grandpa use to say at hog killin' time on his farm that they used everything but the squeal. I wish I had the recipe for his pork sausages. The ladies in the family sewed muslin sacks to stuff the sausage in weeks before the day, and Grandpa hung the sausage, along with the hams when they had been brined in salt long enough, to rafters in the smokehouse to season. Probably not many young people today have the opportunity to witness a "hog killin'," Mary. At least not the way they were done sixty years ago or so. It was a sunup to midnight job, as I recall.

Which has nothing to do at all with cornbread of course.

DougR