Ham News

Me and my paletilla are feeling somewhat belittled today. Had a drink last night with my buddy Pablo who was telling me about the "matanza" he and the boys did this winter. There were about 12 of them and between them they bought a serrano hog - a big one too - and one of them kept it in the garden. Come the appointed hour, they borrowed the necessary stand and gear from a local slaughterhouse and Mr Porky got his chips. A lot of blood apparently (although they didn't collect it for morcilla) but not as much squealing as expected. There's a lot of steps involved actually - for instance you have to take the tongue around to the vet so that he can give you the all clear. Then there are bits you can eat straight away - you fry em up to see if you need to add salt before making the hams and sausages. All in all it apparently takes about two days and around 6 bottles of aguardiente and sounds a total laugh. Plus you end up with as much pork product as anyone can reasonably need.