|Hanging Dead Pig|
Photo by: Lord-Williams
to calm down, cool down, clear up. Slaughtered fowl and rabbits were left hung overnight to calm down or cool down for the serenity transmitted through the fresh air at night. Arnau de Vilanova, 14th C dietitian, in Régimen de Salud recommended hanging old dead partridges and rabbits at least 24 hours before eating. Cranes and pheasants should not been eaten for two days in summer and three in winter. Peacocks in any season of the year should be dead two days but if over a year, at least three days. [Gázquez. Cocina. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; and Sas.1986:581]
Not only were animals hung to calm down but also for remaining blood to drip out of the carcus.
Traditionally animals were slaughtered before lunch and a hearty soup was prepared to restore the mens' energies.
A STEW MADE FROM PIG OFFALS TRANSLATED FROM JOSÉ V. SERRADILLA MUÑOZ' RECIPE FROM HIS PUBLICATION LA MATANZA EN LA VERA RECETARIO TRADICIONAL DE CHACINERÍA VERATA, p 103
2.5 lbs pig liver
1/4 qt blood from a pig
red pepper from Vera