Winter butchering season in Croatia. Prepping meat for the whole year

My sidekick today is Kizer original. We do have proper butcher knives but Kizer is always close by for quick tasks. The brown small bits on the second pics are called Čvarci (Chvar-tsee) Fatty part of the pig melted and stirred. You get pig grease, and these guys. They are considered delicacy. The meat on the first pic is ground and used for sausages. Then smoked and wind dried.