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A Virts Country Butchering

Daniel Fleming is dipping the cook lard from the kettle in to the press. The cut lard (cracklings) will be pressed to render all the lard from the meat. The lard will be stored in lard cans and the cracklings will either be eaten or feed to the chickens. On top of the lard can is a colander covered with cheesecloth. The lard is strained through this to get all the meat out to prevent spoilage.


File nameHog_Butchering_9.jpg
File Size28.24k
Dimensions393 x 272
AlbumsA Virts Country Butchering

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