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Monday, December 11, 2017

RECONOCER WITH A TASTE OF THE SLAUGHTER

Separating Parts of Pig
for Veterinarian's samples
Photo by: Lord-Williams
the analysis performed today by the veterinarian on pig's lungs, meat, etc., after it is slaughtered to insure that the meat is fit for consumption. During the Middle Ages the butcher’s eye spotted any unhealthy pig. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:147]

A TASTE OF THE SLAUGHTER – PRUEBA DE LA MATANZA[1]

Ingredients

1 lb lean pork
½ tsp white pepper
½ tsp salt
1 tsp oregano
Fresh off the Hog!
Photo by: Lord-Williams
2 garlic cloves mashed
¾ c white wine[2]
olive oil for frying[2]

Preparation

Cut meat into bit sized pieces. Mix it with the remaining ingredients and let sit for one half hour at least. When ready to eat it, fry it in a little olive oil. Eat it while still warm.
  


[1] Commonly prepared in slaughters such as those in Mostoles.
[2] The Medieval Spanish Chef’s addition.

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