I look forward to the cracklens or (pork rinds) ever time we slaughter a hog.Those with fresh fried pork liver,throw in a few eggs in the mix scrambled up with onions is the making of a great day.Bryan,like you I like what the ole timers call souse,or head cheese.Its the brain and all the good parts from the hogs head mixed up with the right amount of everyones secret spices,and then there is the mountian oysters you usually find around the pens come baring time.David you would like Kentucky mountain oysters,but they are hard to find!!![;)]
Kentucky Briar Jumper
Waste not your shot on the feathers!!
A Kitchen-Dog is never a good rabbit HUNTER!