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Photographer's Note

HABITUAL WORDS IN THE MANTAZA OF THE PORK
ˇ POTHOOKS: Place arranged to dry native or artificially certain products.
ˇ SALAMI: Stuffed into thin gut, of lean and fat, bad well meat of pork, seasoned of salt, pepper, and other spices and it(he,she) consumes fresh air(fresco).
ˇ TRÉVEDE: round Iron with three legs to support the containers of liquid and to put them to the fire.
ˇ PESTOREJO: Mask of the pork.
ˇ BUTCHER: Person who takes charge killing the pork.
ˇ HANGER: Chain of hanging iron in the cannon of the chimney finished in a hook that serves to hang the cauldron.
ˇ WEDGE: Class of knife of very strong and broad leaf(sheet) used to puncture meat.
ˇ PORK SCRATCHING: Residues of the lard of pork after fried.
YOU CRUMBLE: bad Bread moistened with water and salt and sautéed in very fried oil with something of garlic and paprika. ˇ DUG-OUT: big made Box of wood to knead(amass) the meat of sausages. ˇ OFFAL STEW: Stew done with liver and lung of pork, parsley, nail and salt.

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Additional Photos by Pablo Zarzuelo (colibriav) Gold Star Critiquer/Gold Note Writer [C: 282 W: 5 N: 262] (2208)
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