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Until twenty-five years ago, pig slaughtering was a common activity in the majority of rural families and homes in the Basque Country, to the point that the households that did not slaughter a pig were considered to be ''poor'' and, on the other hand, people's wealth was judged by the number of pigs killed:
 
Until twenty-five years ago, pig slaughtering was a common activity in the majority of rural families and homes in the Basque Country, to the point that the households that did not slaughter a pig were considered to be ''poor'' and, on the other hand, people's wealth was judged by the number of pigs killed:
  
La obtención y provisión de alimentos e ingredientes básicos derivados de animales y destinados al consumo doméstico ha determinado la cría y la matanza de éstos en el hogar tradicional. En las áreas en las que era más dificil la provisión de grasas vegetales, la matanza del cerdo, principalmente, fue una práctica obligada desde antiguo.
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=== Fattening ===
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Pigs are fattened using vegetables from the market gardens and farms which varied from region to region: turnips, beetroots, potatoes, beans, cabbages, corn, wheat bran, etc. This food was sometimes bulked out with mash that also contained corn flour or bran.
  
 
Los animales objeto de sacrificios domésticos han sido el cerdo, el cordero y la oveja, la cabra, las aves de corral y los conejos. En menos ocasiones animales mayores, como terneros, vacas o caballos.
 
Los animales objeto de sacrificios domésticos han sido el cerdo, el cordero y la oveja, la cabra, las aves de corral y los conejos. En menos ocasiones animales mayores, como terneros, vacas o caballos.

Revisión del 09:34 5 feb 2018

Otros idiomas:
Inglés • ‎Español • ‎Euskera • ‎Francés

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, this supplying of animal meat and fats underwent a great transformation.

Obtaining and providing basic ingredients and food from animals and for domestic consumption was the reason they were raised and slaughtered in the traditional household. The slaughtering of pigs, mainly, was an age-old practice in the areas where the provision of vegetable fats was more difficult.

Domestic slaughtering focused on pigs, lambs and ewes, goats, poultry and rabbits. The slaughtering of larger animals, such as calves, cows or horses, was less common.

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-five years ago, pig slaughtering was a common activity in the majority of rural families and homes in the Basque Country, to the point that the households that did not slaughter a pig were considered to be poor and, on the other hand, people's wealth was judged by the number of pigs killed:

Fattening

Pigs are fattened using vegetables from the market gardens and farms which varied from region to region: turnips, beetroots, potatoes, beans, cabbages, corn, wheat bran, etc. This food was sometimes bulked out with mash that also contained corn flour or bran.

Los animales objeto de sacrificios domésticos han sido el cerdo, el cordero y la oveja, la cabra, las aves de corral y los conejos. En menos ocasiones animales mayores, como terneros, vacas o caballos.

La matanza de estos animales se ha llevado a cabo en diferentes épocas del año de forma que garantizaran el abastecimiento de grasas y carnes durante todas las estaciones. Así por ejemplo, la matanza del cerdo ha sido propia de los meses de invierno, la del cordero y cabrito en primavera, la de oveja hacia el otoño, y la de las aves de corral y otros animales menores como el conejo, según lo exigieran las circunstancias.

Actualmente, el ganado vacuno se sacrifica por lo general en mataderos municipales o comarcales y su carne es luego vendida en carnicerías.

A primeros de siglo, y aún en décadas posteriores era común, sobre todo en el área atlántica de Vasconia, el sacrificio doméstico de novillos o vacas. Esta matanza tenía lugar en el otoño; sus carnes magras, arakie, eran conservadas en sal y servían de condimento a los caldos y cocidos, durante todo el año.

Así mismo, con ocasión de los grandes acontecimientos familiares como bodas y otras fiestas colectivas, eran frecuentes las matanzas domésticas de animales vacunos; su carne fresca constituía la base principal de estas comidas festivas.