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31 December 2008

Where Pork Comes From

We eat a lot of pork between and during Christmas and Three Kings day, and we get our pork from my wife's cousins, who live a bit up the mountain from us. Juan and Jose raise a few dozen pigs a year, and during the holiday season, they will butcher a dozen or more. We witnessed this one from start to finish, and it wasn't nearly as grizzly has I feared. It didn't even smell that bad. I'll spare you the actual dispatching of the pig, and if you're squeamish, you won't want to watch these videos.

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The beautiful young lady in the video is 12 years old, and all the family's children participate.

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Practically no part of the pig is wasted. Here, Juan is preparing the intestines for morcilla: sausage made of pig blood and rice. I never developed a taste for this particular delicacy. Juan's wife will finish cleaning the intestines, and make the morcilla.

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And here, Jose is remove the meat from the head, which will be smoked.

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