|"Barcos" for Five Pigs|
(plates weren't big enough!)
Photo from: Lord-Williams
big porcelain plates where chunks of meat are placed after the slaughter. [Pers. Memories. Slaughters Mostoles. 2000-2001: 2003; and Serradilla. 1993:140]
A TASTE OF THE SLAUGHTER FROM SERRADILLA'S PRUEBA DE MATANZA p 100
Amounts are in accordance with the number of people working during the slaughter and preparation of meat
|Pepe holding The "Prueba"|
Justito checking for more lean meat!
Photo by: Lord-Williams
Stuffing for chorizos: ground lean meat
Paprika (long pepper and wine)
Mix the seasoning with the meat and let stand.
Fry it in a frying pan, moving slowly.