Dave Weatherwax/The Herald
A tradition that began with Herb Schwenkas family before his time has continued annually over the years on the family farm in Ireland. Now 87 years old, Herb has passed on the knowledge to keep the tradition alive to his children, grandchildren, in-laws and some family friends. Herbas son Keith Schwenk of Ireland checked the temperature of a vat filled with water and quicklime on the morning of Jan. 13. aItas my magic potion,a he said jokingly. After the hogs are killed, they are placed in the mixture heated to 145 degrees, a temperature high enough to loosen hair from the body without cooking the pig.