My FIL, who was Pennsylvania Dutch, when he was young, they would butcher some of the hogs in the fall. Then, cook them mostly, piece it out, and store it layered in the hog fat in barrels.
Store them where it was cool. Lard lasts like forever.
Pork chops in February that were fresh as the day they were packed...
Yes, pork fat rules! One can also can or smoke most meats. Rabbit, fish, deer can be hung and dried. We would store winter squash, potatoes, and sweet potatoes in the rafters. Every part of the pig was used, and if we were extremely lucky we’d have raised a cow. When it was too old to milk, into the larder she’d go. We raised chickens, ducks, rabbits, and guinnea pigs. My mother knew a lot about herbs so we rarely needed store-bought medicines.
However, I will tell you that to this day there is one thing I absolutely hate and will not eat no matter what. Sweetbreads! My gosh, that is nasty. I’ll eat bugs first.