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A Virts Country Butchering

Raymond Eugene Virts, left, and Benton Stone de-bone and cut up the heads. This meat will be cooked in the kettles and later ground up and will be put in the ponhaus (scrapple) and poudin.


File nameHog_Butchering_5.jpg
File Size27.55k
Dimensions390 x 277
Linked toBenton Stone; Raymond Eugene Virts
AlbumsA Virts Country Butchering

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