Your new post is loading...
A tradition in the italian countryside, and I am sure in the countryside of many countries, is the slaughtering of a pig or two. The farmers usually buy a baby pig early in the year and fatten them up until late December/early January when they are killed and then rendered into every imaginable product with nothing wasted. As our host didn't want to watch the actual killin', we arrived after the carcass had been cleaned and sawn in two halves.
Via Mariano Pallottini
