The pig-slaughter

In times past, families would raise and fatten up a large number of pigs, so they could supply meat throughout the year. Pork products were a staple in this region. The pigs were fed with crops and the leftovers from family meals, such as corn, fruit and boiled potatoes. The traditional pig-slaughter (la matanza) (a practice that has all but disappeared) usually took place in December, to take advantage of the cold weather. During this period, people would warm themselves with local wine and spirits, cabbage stew, offal with potatoes and onion, pepper soup, and more. The women would go to the shops to buy everything necessary to prepare the cured meats. The intestinal casings used for the cured meats were washed by the women in the fountains: a practice referred to locally as lavar el menúo. The pork was often prepared with onion, pepper, spices, and other ingredients. The morcillas (black puddings) were cooked and hung from canes and sticks (conchales) in the open air in order to orear or cure them. Cured sausages such as longaniza, chorizo, salchichón and salchicha were hung inside the houses, while ribs, morcillas and other products were stored in oil inside earthenware jars, so that they would keep throughout the year. During the slaughter period, the adults would build a swing (called a meceor) for the children. It was a time of celebration, in which all of the family members and their neighbours would take part. Sometimes, relatives from out of town would even visit for a weekend and join in the festivities.