The photo shows kneck meat. Some working families raised pigs, most, however, simply bought pork halves for the winter food supply during the time of slaughter. That’s when they would eat fresh pork, however, most of the meat was processed so that it did not spoil immediately. They would dry both larger chunks of meat as well as sausages. This was then kept for special, festive days, and rarely appeared on the regular menu.
Kneck meat
Photo
