Thursday, April 5

Catalan Sausage or Botifarra: The Slaughter

Catalan Sausage or Botifarra: The Slaughter
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Here is a picture of a Catalan sausage or botifarra. The typical Catalan sausage is made of pork and spices. Botifarra is also a game of cards and what you do with your finger or arm to other drivers when they suddenly get in you way. Today I will show you some pictures of the procedure followed to elaborate a sausage. Good traditional products are hand made in small towns the old way. Many times inhabitants celebrate special occasions killing an animal following more or less the same ritual: a skilled neighbor is called to take charge of the slaughter or matanza which starts early in the morning. Once the pig is killed, women pick up the blood and innards while the same butcher takes care of the meat. The ladies mince the meat, saltpepper it and stuff it in the bowels' skin previously cleaned. More of this process tomorrow. The butifarra in the picture is a raw blood sausage which looked great for my food set on Flickr over the wood of the table.
PS: If you noticed any old photo of mine in our City Daily Photo portal or in any feed reader, it is due to an abnormal functioning of my atom and rss feeds. In order to correct the error I wiped out all the google labels just in case. Maybe they will be back some day when blogger is not that beta-like anymore. The swicki which was based on the tags is going crazy now. I apologize if any of you came here from Google search and was led to a blank page. Try using my Technorati labels or use the search box on top of the blog. You may get my feed from Bloglines which seems to read properly. I am waiting for robots to crawl my site cause my cache is gone too. Don't worry I will come out of this one.

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