The snout is cleaned and roasted. Mash em up and scramble with eggs. The ears are boiled in salt water and eaten alone or used in the souse. Chitlins are the intestines of the hog dipped into batter and fried. The feet can be roasted, boiled or pickled.
Sausage is made from the lean meat of hams and shoulders.
The meat is ground with salt, pepper, sage, and brown sugar and fried until browned. The art of making shine was by no means an easy chore. It was hard work and only became profitable after prohibition and, to a larger extent, during the nineteen sixties after state liquor taxes drove the price of whiskey to new all time highs and redesigned stills made higher yields. The ol timey still was crafted from copper sheets used sparingly due to the cost. The furnace was constructed from natural stone and chinked with red clay.