The inventorial books of the 19th century of manors show that pigs were considered to be the main meat cattle. During the first years of Lithuania's Independence, pigs were grown almost twice as much as in neighbouring Latvia, the most popular were fat breeds. The Christmas table was rich in meals, and the main dishes were of boar or pork. The most valuable parts of the pork are the tenderloin, neck and ham. The smoked pork loin is called palendrica in Samogitia.
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