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Scraps left from all of this hacking are separated into sausage and lard meat. The sausage meat is seasoned and ground, then frozen, canned, stuffed into cotton sacks or rolled in the membrane from the leaf fats.
The leaf fats and lard meat cut in small pieces are tossed into the lard kettle and cooked. ctx>ked and cooked, stirring all the time, until it is rendered into lard. The hot liquid is poured into cans to cool and store. The bits of fat left in the kettle are pressed into cracklins, a special treat to be eaten hot from the pot or used in the world’s best cornbread or cracklin bread.
Almost last, but not least, the skin is fried for pork rinds much tastier than the bagged variety found in the junk food racks in grocery stores.
The heart, kidneys, brains, sweetbreads are all eaten and the liver and face cooked for liver pudding. The water in which they are simmered is used to make “pawnhause” or something like scrapple, only belter, according to
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