When we killed hogs down on the farm, the ladies would cut the fat off the hogs and put it into a big cast iron wash pot, the kind that they used to use to wash clothes.. We built a fire under it and cooked it for several hours. We got two things from it, lard for use in cooking during the winter and cracklins. The liquid lard was put in a tin bucket about the size of a 5 gallon bucket. The cracklins were put in a saugsage press and the top of the press was cranked down squeezing the grease out of them. Then they were taken out of the press and sprinkled with salt. Hmmm, hmmm good, especially while they were still warm. Sometimes the cracklins were used to make crackling corn bread. That press was used to stuff the sausage that was made into the chitterlings, or chitlins, as we called them, Good stuff and good memories.
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