Learn The German Free English to Spanish Translato

Hola = Hello

Good morning = Buenos Dias

Superior Afternoon = Buenas Tardes

Good Evening = Buenas Noches

See You Later = Hasta Luego

Goodbye = Adios

Learn Basic Spanish Words 2 - Useful words

These can get you using a sticky situation in a store or somewhere else where you may need to ask for something.

Please = Por Favor

Thank you Very Much = Muchas Gracias

You're Greet = De Nada

Excuse me = Con permiso

Apologies = Disculpe

Could you Please Help Me? = Podria Ayudarme?

Discover Basic Spanish Words 3 - Everyday words

These words may come in useful for everyday situations that will hopefully help you stay away from any misunderstandings etc.

Does one Speak English = Habla Usted Ingles?

Yes = Se

No = No

I Don't Speak Spanish = No hablo espanol

How much Do I Owe You? = Cuanto le debo?

Where by is... = Donde Estas?

What time is it? = Que hora es?


Why did the "matanza" traditionally come about in November? Well, the weather was cooler then, with less chance for the meat going off of. Also, it meant that village people were well-stocked up for the wintertime. This was particularly fundamental as - even to-day : more-isolated villages in mountainous areas are completely restrict for a spell all through winter when heavy snows get fallen.

Going back, each family would kill a unique pig. This was no easy task, as obtaining a big, fat pig settled, ready for the knife, is quite hard work!

The pig was killed by stabbing it inside neck. This also launched the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn't clot, for this purpose was needed for pairing with rice and spices to make "morcilla" or black pudding.

It was also the task with the females to make the chorizo sausages. For this, they would take that pig's intestine, empty it, clean it, and after that leave it to soak in salt water, to remove any unpleasant odors.

Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic clove and salt, and the finish tied in a knot. At first, the chopping of the meat along with the procedure of squeezing it in the intestine was all executed manually. Nowadays, however, there's a machine to aid with this.

Once filled and securely tied, the chorizo sausage had been ready for hanging. It would left to cure in the well-ventilated place, probably for at least 3 months.

Today, the pig is killed inside local abattoir, under tough, hygienic conditions. A animal medical practitioner will test the meats and, once it's ended up approved, the owner with the pig will collect that, take it home, and carry on with preparing it.

Now, for those of you with a pig roaming around in your garden, which you propose to slaughter in November, here's a basic recipe for making your, tasty, chorizo sausage!...

Chorizo Recipe


- two cloves garlic - peeled and crushed

- 20 grms salt

- 50 cm pig's intestinal tract

- A small water

Process:

1. Chop up the pork fairly finely.

two. Mix in the paprika, garlic clove, and salt.

3. If necessary, use a small water to facilitate mixing.

4. Cover using cling film.
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