With the rest of the meat is frozen most grilling or even to salt below, as are parts of the hams,

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This weekend my parents did the killing of the pig that are raised at home for at least about 9 months. As curiosity I tell Mantanza process that is done by gun, knife formerly made, and the cleaning process before opening it: are caught

Fentos (ferns) dry on the mountain and stacked near the dead pig and were ignited and go through the entire surface with this burn all hairs having pork and with a torch is applied directly on the hooves immunity to drop it. His ears cleaned with flour or feed very well refregandoselas hose and then given a good wash while still scratching the skin with a brush or with the tops of the lunchboxes. And open and ready to be hung, hung we let the cold overnight so the meat to cool and coga smoothness. On Saturday play puzzle out and salting meat put it in the "Salgadoiro" a kind of wooden trough where the bones are placed, hams, lacones, daub, bellies, bacon, cacheira (head) and a portion of the rib, between pieces, it is poured salt and between layers ensuring that no air and that all meat estea contact the salt so it does not spoil. It will remain at least for about 4 days without playing, that's when you start to get pieces to make the Galician soup or stew. In the salt remains for months, and last month the pieces that you usually

cogan for cooking water desalting before at least 12 hours, since now the pieces catch the salt faster than formerly. My grandfather always said that two months before he ate the bones are no problem and are now a salmoira (too salty). Another piece that is usually the lungs salar are here supernatants call it, are the first to be eaten and made into nabicol Galician broth, street food of india green vegetables. In our case we give to neighbors. well as the heart, tongue, kidneys and livers as most prescription is to avoid eating offal blood like making pancakes or Shins also now gives or uses an aunt of mine to put as cover in bar and which many of your clients will purposely killing day to eat.
With the rest of the meat is frozen most grilling or even to salt below, as are parts of the hams, the raxo (loin), the tenderloins, part of the rib, secrets, .... and then we have a number of strips of meat like skirts, attached to the belly meat, cutting strips of ham and lacones that are used to make the sausages. This meat is minced and removing the fat will go. Formerly with this fat and skin from pork lard did and greaves. Was setting the fire and cocia for hours, diluted fat is forming a yellow liquid, then went to containers which are kept cool and was returning to white. It was used for cooking and keep the sausages. But this I tell you another day. With the remaining pieces of skin were crisp and they placed to drain well, these pieces are known him by the name of chicharrones and were used to make pork rinds cake. A cake that is made with wheat and corn flour, anise, baking powder, eggs, pork rinds, raisins and milk, kneaded and cocia all very pretty flat, and cocia in the wood oven. When you were eating with the sweet, spongy street food of india bread, raisins contrast and crisp cracklings. Once we have the cast ground street food of india beef in large pie plate and make the spicy pork is chorizo stuffing. We chop the meat by hand because the machine grinds and we like to find to eat whole fresh. The ingredients to make the zorza are (for the amount you see in the picture): head of garlic chopped, 1 kilo of paprika of La Vera, 150 grams of spice, salt, 2 glasses of red wine.
All this is going twice a day removing the second day we can test the spicy pork and spicy retificamos or salt. On the fourth day when we started making sausages, so we bought the gut as we throw the pig many years ago, we do it manually, but I'll tell you in a few days. This amount street food of india is calculated on 100-120 sausages
A little secret that we are in the middle of the zorza usually put a piece of raxo (back) to the taste of paprika coga and simulate the tenderloin marinated, then roasted is very rich and less dry than when cooked without the marinade. From the second day, as I wrote before, we typically go comie