in the ceiling of most kitchens for this purpose. The intestines were removed into a basket and taken by the women to the fountain outside the village to be washed. The bladder was emptied, carefully washed, and blown like a balloon and hung to dry. The pig, except the hoofs, is completely edible, and provided each family with sausages, salt pork, hams and bacon for the whole year. The day of the kill ended with a big dinner of roasted or braised pork meat. Three days later the pig was completely processed. The hind legs and shoulders were carefully shaped into hams and placed at the bottom of a large wooden barrel and covered with coarse salt. On top of the hams the thick fat portions of the pig's back and the thinner portions from the belly were arranged in layers and profusely salted. These portions produced salt pork and bacon respectively, and were cured twenty four days while the hams were cured for forty eight days. Salt pork and olive oil were the essential condiment of the local cooking. The other parts of the pig usually were turned into sausages which were dried on poles hanging from the kitchens' ceilings. Once dried, the sausages were stored either in jars and covered in oil or cut into pieces and placed in the dried pig's bladder in which melted fine pork fat extracted from the two large fat strips which covered the kidneys was poured to seal the sausages and to preserve them through the year. The hams and the salt pork slabs were hung in cool cellars and provided meat and condiment.