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Filling the chorizos. 1984
Photo Lucía Varona
The fourth day is called the day of filling because the chorizos are filled with the
mixture that was left in the wooden containers on the second day. The chopping machine
that was used to shop the meat can be used to fill the chorizos, but without the knife. The
chorizos are tied with thread and they are put to drain. They are taken out to the street to
be aired and are then put inside so that they can finish curing. If there is fog, they must
be smoked and the windows must be opened. The process of curing the chorizos takes
one month.
Also on that day, the intimate and fine edges of the bacon meat are pickled. The
pickle sauce is made with water and a lot of salt (so much salt that an egg can float in it),
cayenne pepper and oregano. The meat is put in this mixture and after eight days the
meat is rubbed with another mixture made of cayenne pepper and vinegar or white wine.
This is done so that the flies don’t pick at it. It is put to air in pieces not too large.
All of this narration was made possible thanks to Paulina Madrid, who reminded
me of the details of the matanza via telephone. The first time that I participated in a
matanza, as I said previously, was in 1984 and I was very impressed by it. I remember
that I did not have the courage to roll up my sleeves and involve myself in the process;
therefore, I offered to be the official photographer. The second time I participated, I felt
more secure about being able to collaborate in the process and therefore, with time and
little by little it appeared less impressive.
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