Third from bottom. Leaflard. Hog fat. Fat collected from around the internal organs of the hogs and then heated to a high enough tempature (rendering) so that all of the impurities float to the surface (cracklings). The liquid hog fat is then poured onto a large sheet and cooled down until it sets up firm. Slice it into chunks of one, two or three pound (pound!) blocks. It is rendered so ready for baking and frying.
A library friend is getting 2/3s of a pig. This is the butcher's form she was given to fill out from Windham Butcher Shop in Maine. Fantastic.