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Tuesday, February 14, 2012

BARCOS WITH A TASTE OF THE SLAUGHTER

"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

Ingredients

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) 
Oregano 
Garlic
Sal

Preparation

Mix the seasoning with the meat and let stand.

Fry it in a frying pan, moving slowly.

Eat warm. 

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