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long-time Rappahannock hog butcherers.
The jowls and head are salted down and cured, intended to long cooking later with a mess of kale, turnip greens or cresses. The feet are pickled or boned and congealed, then fried in
batter. The nose and ears at^ transformed into souse, the intestines become chitterlings and the testicles are ‘‘mountain oysters.” The maw or stomach is usually fried.
Even the kids get into the act. Traditionally, they get ihe pig’s tail to save as a gift
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