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9 July 2019
24 June 2019
Texto reemplazado: «{{#bookTitle:Family Diet in the Basque Country|Alimentacion_domestica_en_vasconia/en}}» por «{{#bookTitle:Family Diet in the Basque Country | Alimentacion_domestica_en_vasconia/en}}»
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Página creada con «=== Hens, chickens, capons and cockerels === Hens, ''oilo/ollo'' (common) are slaughtered when they stop laying eggs. Their meat is only eaten relatively frequently in rur...»
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Página creada con «== Poultry == Keeping poultry, particularly hens, capons, ducks and doves, and turkey to a lesser degree in some inland areas, dates back to earliest times. However, their...»
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Página creada con «== Rabbits == Rabbits, along with hens, are one of the small animals most frequently bred and slaughter in the countryside, along though on much smaller scale than the hen...»
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Página creada con «=== Slaughter === Slaughtering the ewe was a job for the man of the household, while the women cured and preserved the meat. In August, the household would purchase a bar...»
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Página creada con «=== Timing of the slaughter and beliefs Aseguna === Pigs are slaughtered during the cold months of autumn or in winter. St. Martin's Day, on 11 November, is the most popul...»
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Página creada con «=== Fattening === Pigs are fattened using vegetables from the market gardens and farms which varied from region to region: turnips, beetroots, potatoes, beans, cabbages, c...»
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Página creada con «== Pig slaughtering == Pigs have always traditionally been the most common animal to be slaughtered in the home in all the regions of the Basque Country. Until twenty-fiv...»
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Página creada con «Domestic slaughtering of animals to be eaten by the family was widespread throughout the Basque Country, but down through the years, and particularly in the last century, t...»
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