vrijdag 4 maart 2016
After 6 hours of work we were cold and smelly; especially the odour of the large intestine is difficult to get off your hands, even though it was soaked in water with fresh lemon juice overnight.
We warmed up by the fire in the living room, drinking wine, wine and wine and eating sausage sausage and sausage. To get through all this meat in a year, you must be a true lover of pork. I had my belly full before the day was done.
600 kilos of sausages, 200 kilos of coppa (dried neck meat), 200 kilos of paté, 180 kilos of cooked ham, 80 pots of rabbit paté and 10 kilos of pork's snout salad. They had taken the butcher's refrigerator vehicle to transport it all, but when they set fire to it to get rid of their fingerprints they were injured and consequently caught. But secretly I'm thinking: if I'm not up to it, maybe they'll be able to help out next year.
Gepost door catrien op 17:46