2675 [No title]

Method

Chop the backbone into portions. When dividing up young pigs, do not remove the large sides of pork fat. Without detaching the pork fat or outer thick skin, cut off the fore and hind quarters to the knee bone. These pieces are best salted and smoked. Also cut off the ribs with the outer skin and fat. Salt or smoke them, but some people use them fresh.

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