LA MATANZA---the slaughter festival

Created On
Thursday, August 26, 2021
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Sounds a bit morbid, I know. 
 In the region of Castilla in central Spain, villages and families still get together in winter to slaughter a pig and make preserved foods such as ham Iberico, blood sausage, and spiced sausages. Absolutely every part of the pig is used, nothing gets wasted. This event has the purpose of teaching a way of preserving meat to have throughout the year without refrigeration. It involves the whole family from old to young. The traditions and the knowhow are passed down to the next generation this way. A party or festival atmosphere helps make it fun with everyone taking part.

Italian style sausage, salchichon, starts with seasoning the meat with black pepper and for chorizo, a spicy sausage, they use paprika. The mixture is stuffed into intestine casing. Then it is hung to let it cure.

Food preservation techniques vary throughout the world but were developed out of necessity to have food all year round. Today with modern lifestyles, commercialization, refrigeration and fresh food available all the time a lot of the recipes and procedures have been forgotten. If a festival is associated with the slaughter, as in this case, then the information tends to live on and the culture and tradition are preserved.

During this time, a digestive drink is also made by distilling grape skins and herbs. The rich foods needed strong alcohol to cut the heaviness. If all generations of the family did not participate the techniques get lost.

Castilla has its own unique recipes for stews and soups. One of my favorites is sopa de ajo, garlic soup!

My mother made it numerous times since she loved trying odd sounding recipes from varies regions around the world.

Here is her recipe.

SOPA DE AJO-GARLIC SOUP  (Serves 8)

  • ½ cup olive oil
  • 6 cups chicken broth
  • 6 cloves garlic, crushed 
  • ¼ tsp. cayenne pepper
  • 3 cups coarsely crumbled day old French bread
  • 1 tsp. salt
  • ( can sub garlic croutons as well)
  • 2 eggs, slightly beaten
  • 1 tsp. paprika
  • 1 tbs. fresh chopped parsley
  • 1-2 Tbs. tomato paste

Variations: add bits chopped ham; white wine

In heavy saucepan, warm the olive oil over low heat. Add garlic and simmer until soft (do not brown). Add bread and raise heat to brown slightly. Stir in paprika. (add wine here if using and reduce). Add broth and cayenne pepper and salt. Bring to a boil. Reduce heat, simmer 30 minutes, uncovered. With a wooden spoon, beat mixture until bread is broken up. Slowly pour in beaten eggs stirring constantly. Stir in tomato paste. Pour into serving bowl. Toss in ham if using and garnish with parsley.

Soups are a great way to use leftovers in a new and creative new recipe. Day old bread was not thrown away but added here as a thickening agent to create heartiness and texture.

I preserved my mother’s recipe version in my rootsinrecipes.com cookbook in the soup category. Easy to find when the urge strikes.

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