On Wed, 24 Dec 2014 09:36:51 -0700, Janet B >
wrote:

>
>My mother told me that when they butchered pigs on the farm they would
>prepare hams and sausage for smoking, but the chops were all fried up
>at one time. They layered the chops with the pork fat in a barrel
>that was kept in a cold place. They ate from the barrel all winter.
>Janet US


Pork confit!

Boron