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Preservation of fresh meat

The slaughter of pigs was a traditional event in the rural world, when meat was prepared to last for a long time. Large bowls were used to make chorizo sausages and black puddings, and they were known in different areas as barreños, larraspillas, lebrillos, terrizos or mondongueras. Food had to last for several months and this was achieved by using articles such as butter vats and tubs in which it was store together with traditional preservatives such as lard, oil or salt.