It’s the whole point of a butcher’s plate to have the food boiled. Traditionally, this was served to everyone involved when a pig was slaughtered. You’d already have a big cauldron going for boiling the sausages you’d be making anyway, so it wasn’t a big deal to boil some of the meat, too. Usually, everything that couldn’t be preserved was cooked to be eaten right away, often in a feast for the entire neighbourhood. (Schlachtfest) There were some funny little traditions around this, for example, the butcher would try to pin the pig’s tail on someone without them noticing.