Chicharrones a.k.a. Breakfast in the Dump

So we killed Priscilla here yesterday out at Laureles. It was a quick and easy affair; Oscar really knows what he's doing. It takes awhile to skin, clean and cut though, we started at 6:30 and weren't done till getting 9:00. Francisca was prepared though, nearly before we finished she was shoving bowls of plantains with fried pigskin into our hands...it had to have been one of the tastiest things I've ever put into my mouth. I've posted pictures of the process but I warn you it gets a little bloody so if you get queasy or if you're a rabid animal rights activist perhaps you won't want to scroll any further down than the first 2 or 3 photos. My camera ran out of batteries so I only got as far as the skinning part.

She'd been a good friend and true and she liked it when I scratched her back with my foot...but everthing has it's time and hers had come.

The water had been on the boil since 4am and was used to both clean and scald the pig (after death of course).

Don Oscar sharpening his primary tool.


Just waking up



One quick blow with the butt of an axe to stun her

Nango posing with his prize pig

Cesa's Birthday Lunch...we're celebarting today.

To skin a pig you have to scald first with boiling water

Then you scrape off the hair...these two are experts.