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Chopping the bacon. 2003
Photo provided by Federico Varona
This day is called the day to chop because all the meat that is leaner for the
chorizos is chopped. The one that is greasier is for the “sabadeñas”, which are the
chorizos that are used for soups or broths. The chopping machine can be used for this
task, especially if there is a large quantity.
This day is when the ribs, ham and bacon are taken out. In the past, the bacon
would be stored in salt all year long and even if it became rotten, it had to be eaten. Also,
the meat for the chorizos is prepared with salt, sweet paprika, cayenne pepper, black
pepper, oregano, white wine, and red “colorromos” pepper (cayenne pepper that is
cooked and the skin separated from the pulp and only the pulp or meat is used, as it is
called in the town). Everything is mixed with the pig meat and then placed in wooden
containers with the sign of the cross made over each one. This meat remains covered for
one day.
Chopping onions. 2003
Photo provided by Federico Varona
Also on the second day onions are chopped, more or less fine, and are mixed in
with the rice and salt. This mixture remains covered all night.
For food, the second day has bones with potatoes and fried ribs with cayenne
pepper.
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