Here’s my brother-in-law Rick carrying homemade sausage during our annual Rominger family hog-butchering event. This family tradition goes back to the 1800s when the first generation of Romingers emigrated from Germany to California. We processed seven hogs this year; we put sausage in the smokehouse that my husband Bruce built, and prepared hams and bacons for curing. It’s a two-day event that always takes place in January, when the weather is cold, and includes breakfast pastries and potluck lunches. We had about 30 family members and friends join us this year–it was a work party!