Orange Flowers

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Today I resume the flower posts. I leave you with these beautiful three orange flowers in a row. I would say they are daisies but I am not sure so I leave it up to you to find out. Yesterday's post was a little gross I know and besides I did not realize it was just the day Christians are not suppose to have meat. I am sorry if I hurt any feelings. It was a coincidence and almost a bad joke. I had that post on my mind for a long time and I chose a bad day for publishing. Well, I hope you like my flowers and that they give you peace of mind to enjoy these holidays.

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Blood Sausage: Botifarra Negra

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More on Catalan sausages. The most common products are the white sausage (botifarra blanca) which requires only meager meat, the blood sausage (botifarra negra) with fat and blood and fuet, a thin, cured dry sausage. Blood botifarras are later boiled, fried or grilled and served for lunch accompanied by salad, pork meat and red wine. I have to thank people from Vallverd d'Urgell, Lleida who gently allowed me to take pictures, witness the poor pig slaughter or matanza and invited me for a succulent lunch.

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Catalan Sausage or Botifarra: The Slaughter

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.