Once a year we had the pig slaughter. We knew how to use every part of the pig. Sausages were first smoked and then stored in minced lard (zaseka) to be preserved. Father always hung hams in the attic, where they dried. We stored eggs in grain bins with wheat by burying them in the grain. Father made special shelves for apples, and sometimes he stored them right in the straw. We buried turnips and potatoes in clamps. We covered them with straw and soil so the produce wouldn’t freeze. We made cottage cheese from milk and dried small cheeses, which we children loved to eat. Everything was homemade.