The breeding and processing of pork was and has remained a ritual that takes place every winter in almost all families Belmontesi. The killing of the pig represents feast days in which there is an atmosphere of cheer along with family and friends.
The pig does not throw anything away, not even the blood, leading to a tempting chocolate cream, candied fruit, dried fruit, cooked wine, sugar and lots of delicious spices and ingredients according to your imagination, this product is called "BLOOD"
Are so many products that accumulate in about three days in the pantry, but mostly are 4:
is made with the best meat of the pig that are chopped mixed with very little fat. Later joins the weighed salt, black pepper, chili spicy sweet according to their needs, and it is left to stand for about 2 hours. Following is stuffed inside the guts of the pig, before they are washed very thoroughly with hot water and lemon. The meat should be worked very well to avoid empty.
his procedure is the same as the brawn, the only thing different are the kind of guts, it is taken the more subtle
is an entire piece of meat (loin and the front of her fat), which is well pressed salted and spiced with red pepper, black pepper and salt weighed, then wrapped in the diaphragm, and tied tight.
is obtained from the belly where alternating layers of fat and lean meat is cut into rectangular pieces salted and flavored