Pig slaughtering (very deep-rooted in these mountains) is done in winter, and represents a big food supply for families throughout the year. It consists of a few days of organised work in which the whole family and many neighbours help carry out this demanding and complicated task, where each procedure is steeped in tradition.
Nowadays, the animal is shot in the head to avoid its suffering, but the traditional method was with a knife in order to use the blood to make black pudding. After the animal’s death, men skin the pig, remove the entrails and offal, and hang the carcass to aerate. This is when women finish the job, since they are in charge of making black pudding and “chorizo”, and of preparing the meat and the fat once the pig has been butchered.