{"id":1970,"date":"2022-05-11T09:18:36","date_gmt":"2022-05-11T09:18:36","guid":{"rendered":"https:\/\/turismo.berchules.es\/que_hacer\/the-pig-slaughter\/"},"modified":"2026-10-02T09:40:42","modified_gmt":"2026-10-02T09:40:42","slug":"the-pig-slaughter","status":"publish","type":"que_hacer","link":"https:\/\/turismo.berchules.es\/en\/que_hacer\/the-pig-slaughter\/","title":{"rendered":"The pig-slaughter"},"content":{"rendered":"\n<pre class=\"wp-block-preformatted\">The traditional pig slaughter is a centuries-old activity that still takes place in rural areas during the early months of winter, enduring in regions like the Alpujarra.\nThe slaughter mobilizes families\u2014both those who raised and fed the pig and those who did not. This activity is one of the most deeply rooted traditions in our region and holds significant cultural value.\n\n\nThe pigs were fed with farm produce and family meal scraps: corn, fruit, boiled potatoes, and so on. Knowledge and techniques regarding the pig slaughter have been passed down from generation to generation.\n\nIn the past, a subsistence economy made the slaughter a necessity for families. Furthermore, it was a time for gathering that involved the entire family and respected\u2014as it still does\u2014the local traditions of each municipality where it took place.\n\n\nKnowledge and techniques regarding the pig slaughter have been passed down from generation to generation. In the past, a subsistence economy made the slaughter a necessity for families.\n\nFurthermore, it was a time for gathering that involved the entire family and respected\u2014as it still does\u2014the local traditions of each municipality where it took place.\n\n\nDuring these days, local wine and *aguardiente* (spirit) flowed freely, accompanied by dishes such as cabbage stew, *asadura* (offal) with potatoes and onion, and paprika soup. Women were responsible for purchasing all the necessary ingredients for making cured meats from local shops.\nThe women washed the pig intestines\u2014used for the cured meats\u2014at the village fountains; this task is known locally as \"washing the *menuo*.\" After cooking, the blood sausages were hung outdoors on reeds and poles\u2014a process known locally as *orear* (air-drying)\u2014to dry. Casings filled with *longaniza*, *chorizo*, *salchich\u00f3n*, and other sausages were hung in the upper rooms of the houses. Ribs, blood sausages, and other products were stored in earthenware jars filled with oil so they would keep throughout the year.\n\n\nDuring the days of the slaughter, adults would build a swing\u2014known locally as a *meceor*\u2014for the children. It was a festive occasion in which the whole family and neighbors participated; indeed, those with relatives living outside the town would sometimes schedule the event for the weekend so that their family members could attend.<\/pre>\n\n\n\n<pre class=\"wp-block-preformatted\"><\/pre>\n","protected":false},"featured_media":3868,"template":"","tipos_de_hacer":[40],"class_list":["post-1970","que_hacer","type-que_hacer","status-publish","has-post-thumbnail","tipos_de_hacer-eventos-en","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The pig-slaughter - Turismo B\u00e9rchules<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/turismo.berchules.es\/en\/que_hacer\/the-pig-slaughter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The pig-slaughter - 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