§ 23. Head
The fattest part of the head may be used for lard, or cut into strips about three quarters of an inch wide and cured, or it may be used for making sausage or head cheese. The snout, ears, and tongue may be used fresh or pickled.
The fattest part of the head may be used for lard, or cut into strips about three quarters of an inch wide and cured, or it may be used for making sausage or head cheese. The snout, ears, and tongue may be used fresh or pickled.