On a cold, breezy November morn up on a ridge somewhere between Woodbury and Auburntown, Bobby Nichols yearns to get going.
Around 3 a.m., about three hours before daybreak, he's got a good fire roaring in the backyard beneath his homemade scalding box. In about four hours time, the first of several hogs will be soaking in the heated water.
Nichols is prepared for hog killing time, a Nichols family tradition that goes back generations.
You may not be getting all you can out of your browsing experience
and may be open to security risks!
Consider upgrading to the latest version of your browser or choose on below: