after the matanza - herminda and the chorizos

The matanza in Galicia (north west spain) was the period of time (usually in winter after Christmas) when people would kill a pig and process and preserve it. The meat would have to last them the whole year, and every single scrap of the animal would be used. The custom still remains and I happen to be here at the at time, here, Herminda hangs the freshly (hand)made chorizo sausages in the lareira (fire place) to cure.