Spain - Traditional Winter Pig Slaughter
It only takes 30 minutes to cook blood pudding, then it shall be hung to dry, ready for use, in Gotarrendura (Castile and Leon), Spain on December 6, 2013. Winter pig slaughter is an ancestral tradition that is deep-rooted in many rural areas of Spain. Whole families come together to slaughter a pig for the production of ham, blood pudding, chorizo sausage, pork loin and other cured meats. It is also a convivial day of neighborliness and community spirit.