|Typical SDT Livestock Quarters|
Our neighbors did that just last weekend. Here they are cooking some meat in a water vat just down the street.
This family has a little garden spot with pig pen along the edge of the village. I was invited to go watch them do the slaughter, but passed. They do it the old fashioned way with a knife, so I passed on that opportunity. When we processed animals on our farm, we either took the steers to a slaughter-house or had a mobile truck come to the farm. They used guns in lieu of knives for the most part.
The neighbors have an extra apartment in our building that they sometimes let their visiting kids use, but more often use it for a cooking and processing space. It is also rigged with overhead hooks to hang salami and salciccia. Our builder dedicated an entire bedroom to sausage storage in his new home!
The family broke for lunch and, of course, had home made wine. I had to sit and try this before starting into the grueling work of photography. This was a good vino rosso. I am one of the few people in the village that buys commercial wine – most everyone makes their own or has friends that make it. Much is very good.
Because these folks are self-provisioners, they have serious tools for preparing a years worth of food. In addition to a heavy meat grinder and mixer, they have this industrial grade machine for stuffing the skins.
Each sausage is hand tied at the ends and there is a spiked device to poke the skins so air can escape as the meat is injected. Clever!
These guys worked most of the weekend on this project. I didn’t get a tally of the total sausage output, but here is the whole gang in a family photo. Brothers and sisters, husbands and wives. Many hands assured there were no flying pigs.
Guido (Di wouldn't be talking about this subject!)
NOTE: We are headed to a two-week intensive language course in Tropea and a weekend trip to Siracusa, Sicily, so the blog may have some interesting photos.