"Having grown up as part of a tenant farming family I am very familiar with the annual hog slaughtering event in early November. Everyone has a role to play to ensure the meat is processed by nightfall. Typically men and boys work outside while women and girls perform the delicate process of cutting and cleaning the various parts of the hog. Nothing is wasted. By end of the day pieces of hog skin have been cubed to render into lard. This is done in a cast iron cauldron on a hot fire. The resulting crispy skin is allowed to cool and eaten as cracklings also known as "chicharrones".