[speaker001:] what are you guys having for Christmas
[speaker002:] what are we having let's see well I'm not planning the menu
[speaker001:] oh you're not
[speaker002:] no we usually go out to either either one of our folks they both live close to but um
[speaker001:] yeah
[speaker002:] I don't know it seems like a a big thing for Christmas is usually ham
[speaker001:] well funny you should mention that I'm a pig farmer yeah
[speaker002:] oh you are huh
[speaker001:] well now it's kind of a hobby more than anything else but we're going to have uh wild boar
[speaker002:] my goodness
[speaker001:] we uh we killed a boar the other day it was you know mating with the sows and you can't use the piglets you know so
[speaker002:] huh
[speaker001:] it's about six months of no use so we uh we shot him and cleaned him out and had him you know processed into ham and uh we're also going to have a little roast suckling pig because I've I've got one that's got a a hernia
[speaker002:] oh really
[speaker001:] yeah and rather than you know pay the vet four hundred dollars for surgery we'll just cook him and eat him
[speaker002:] is that is that hard
[speaker001:] oh no hey I tell you what preparing a little pig is is a snap I'm telling you it really is it's easier than chicken
[speaker002:] oh really
[speaker001:] yeah you just uh you kill him you know you probably most guys just shoot them in the head they go you know in a second they're gone and then you just dip the carcass in uh boiling water
[speaker002:] oh
[speaker001:] pull it out and there's a we use a little raspy brush pulls the hair off and uh gut it and uh just stick it down in a pit with some cloves and uh some pineapple couple about three pineapples you know sliced them up and uh cover him up with uh wet uh sacks feed sacks is what I usually use and then start a charcoal fire on top of him
[speaker002:] huh oh my goodness
[speaker001:] and after about six hours you put the fire out and dig that baby out of there and it's the best eating you ever had
[speaker002:] oh well does a boar taste just like regular ham
[speaker001:] it's just like a pig I mean you know uh it has a lot less fat
[speaker002:] does that huh
[speaker001:] uh this this wild boar weighed probably about three hundred and thirty pounds and he dressed out to almost two hundred and ten pounds
[speaker002:] oh my God oh my goodness
[speaker001:] well you and we took the skin and the head and the leg and the feet off and that was about you know a hundred hundred pounds of just ham
[speaker002:] oh well how many people are you planning on serving at Christmas
[speaker001:] oh well we're you know we're not going to eat the whole thing gee that take a year but uh you know we're gonna drive up to Kansas City see my wife's folks
[speaker002:] eat it all yeah
[speaker001:] and uh she she what's what's what's your mother cooking for Christmas yeah well her mom's doing brisket
[speaker002:] I don't what is brisket
[speaker001:] brisket it's a part of the cow that they used to throw away
[speaker002:] huh
[speaker001:] it's just tough as a boot
[speaker002:] oh
[speaker001:] and uh you know they used to use it for leather I think
[speaker002:] oh my goodness
[speaker001:] no I mean no I'm just kidding
[speaker002:] yeah
[speaker001:] but uh it's it's a part of the loin you know the rib cage and it has a lot of muscles in it and a lot of gristle where it attaches to the ribs so it's really really a tough piece of meat but it's so tasty you can't stand it
[speaker002:] oh my goodness huh
[speaker001:] so you just take it and you marinate it for a couple of days and
[speaker002:] that softens it up huh
[speaker001:] huh
[speaker002:] and then uh
[speaker001:] you just put it in the oven takes about four hours to cook one they weigh about anywhere from ten to twenty pounds
[speaker002:] oh gee
[speaker001:] and uh we're gonna have that
[speaker002:] well what else just serve with your pig pig
[speaker001:] oh well we'll have cranberries and hominy and uh we we are we're big on olives and cucumbers and stuff up here
[speaker002:] huh
[speaker001:] so we have olive olives black olives and cucumbers and uh tomatoes we still have tomatoes
[speaker002:] oh do you
[speaker001:] yeah fresh tomatoes
[speaker002:] oh we we just got lots of snow
[speaker001:] well it started to freeze up around here we there there's nothing between you and us but our barb wire and half of that's down I mean it's thirty degrees this morning
[speaker002:] oh really
[speaker001:] yeah but uh it'll go up to fifty or sixty almost
[speaker002:] huh oh my goodness I didn't know it got that low at night
[speaker001:] but oh yeah well it's desert you know where where we are it's it's it's uh the edge of the desert I mean it's part of the Great Plains so in the day time in the summer it goes up to a hundred a hundred and ten at night it goes down to about sixty
[speaker002:] oh gee my goodness
[speaker001:] yeah we get a fifty degree degree temperature swing in about four hours
[speaker002:] oh boy
[speaker001:] so everything that lives around here is real tough
[speaker002:] oh
[speaker001:] like the trees you know we got hundred year old trees that are you know twenty feet tall
[speaker002:] oh gee
[speaker001:] that's it that's all the bigger they get they you know they're just hard as a rock