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153 .- The distribution of the killing

Now all the tripe in the kitchen, made veterinary tests, all as:

First, fire and fire pot with 30 or 40 liters of water to boil. First of all, put the head, tongue, FREJULI the Melsa and all waste that you are taking. One is dedicated to the shoulders and round bone in the hind legs. Everything that comes out goes to the sausage and the sausage. The women prepare the onion, blood and bread, and cut the fat to knead it all for the black pudding. One is responsible for the cauldron. This is the soul of good progress. And cooked the first batch of pot, chop to the sausages. Sausages are stuffed and then the dandy, who are kind of small sausages, which are the guts of the pig. Also filled with thick casings, the sausage is special, very good taste. The rest of the sausage (black pudding and sausage) is made with ox tripe. And the sausages, with budells of chay or sheep.

To make the stuffing, provides as follows: one to the stuffing machine, one to accompany the outputs, two, tying the black pudding. Cauldron coach has to have a special touch of cooking with fire or weak or strong. In each fifteen sausages cooking sets. Then take a stick and the skimmer, put in a bowl, and cover to be recuezcan. Once past the reasonable time, take them out one at a time to dry. They are hung on rods first and then the ceiling.

For sausages is easier, once shredded meat and amanida at its pepper, salt and spices to the sausage first and then the sausages. To hang them, require special treatment. After attached, they can not catch the thread, because it breaks through the knot of the bundle. So to be going in backwards in a horizontal rod to the ceiling hung up to dry a bit, then hang them one by one.
The bones are broken with an ax and salted it for the whole pot year. This well preserved, and not become stale. Once completed
all traffic is distributed dish for family and friends. A first grade, a sausage, a slice of tenderloin, a sausage and chorizo. The neighbors, a small sausage. Also used to harness the boiling broth. Even some older neighbors passed them a pot of soup. Farinet made broth. But I did not like.

of the most important thing is the preparation of the hind legs. After cutting pelllejos and rounded, smear with salt and pepper. After you have pressed much too hard and making them dry in a cool place with a lot of weight, and from time to time to review them so they are well cured, proceed to the "formula of the mountain." This formula taught me a relative of Barcelona, \u200b\u200bwho was president of the Catalan butchers' guild, and every day in his shop killed two pigs.

The formula is:
pint of vinegar, a quarter of a kilo of sweet pepper, 50 g. hot pepper and three or four cloves minced garlic with the vinegar.
Boil everything down to a small, compact mass. Once cooled, hand or brush daubing the piece is going until it is well greased and hung out to dry. This formula gave very good taste.