During the fall and spring kills I'd take in hogs to cut up for farmers. They'd butcher them, either scald or skin them, split them and bring to me. We had a a rail beam hanging scale to weigh them on and I'd get 10¢ / lb to cut them up, make their sausages and grind their lard, then dad would get 10¢ / lb. to cure and smoke their hams, bacons, shoulders, whatever they desired. We'd brand the custom and cure it, then smoke it, along with many many others (usually during peak kills, 4-6 55 gal. barrels a day).
Mom would hang around and take the order for me to do the cut-up; she had a vested interest as she got to see the hog and ask if they wanted to render their own lard or for us to "toss it away" for them, lol... if it was a nice looking hog or hogs and 'smelled' right, she'd pin "ML" on the hog sides - MOM"S LARD lol! She'd snatch unwanted clean lard for herself, I'd grind it and she'd take it upstairs and bake it in the oven to cook it down in meatloaf pans! Then she'd wrap them in double-layer parchment paper and freeze them... NOTHING was better than home-rendered pig lard for pie crusts, bar none! NOTHING!
After work i'd come back to the store and cut up hogs; my wife would often help me, our son in the cradle, her foot rocking it while she'd stand at the block skinning out the lard while I'd cut up the hogs. I could process 4 or 5 whole hogs in a night and make extra money for us to buy furniture or appliances!