02:29

Ruth Deutschmann

BEnjamin Epp

Lienz

2008-08-25

Sylvia Manning ? Baumgartner

Nicole D´Incecco

1938

Yes! The farmers also slaughtered pigs. And there we always had to - when they slaughtered, then they - they used to stab the pigs. So they stabbed them and the blood came flowing out. Then ... they put a bowl underneath and then we always had to stir the blood. And that was children's work, stirring blood. You could watch, that was no big deal - Then the pig was put in a trough, hot water poured on - boiling hot water, and pitch - we got it from the forest. It was shredded and then sprinkled over the pigs, hot water was added. Then they pulled chains left and right; that way all the hair was removed. We always had to stir blood, until the blood was cold - then it didn't congeal anymore. That's how it was .. Yes, then they hung the pig up in the barn. They gutted it .... brine was rubbed in; as children we watched that. The farmer`s wife always did it, rubbed on the brine and applied it well to the meat Then it was put in a large ... it was left in there for four weeks ... in the vapours; they put the pork, in buckets: there had to be a spund in them, as we called it, so that the brine could run out at the bottom. The brine could be poured in again and again poured over the pork belly. Every 3, 4 days - you had to - replace the brine: empty it out and add more - always fresh brine ... you had to pour it over again and again. When they were ready, they were taken out and hung in the smoke room for three weeks ... That is how the meat was smoked - but we only got bacon very rarely, it had to last all year long. Bacon was put into the dumplings, into the Tyrolean dumplings and into the sausages, which were made from the pork... those were the sausages they also used for the dumplings. Only very seldom did we get a piece of bacon to eat - very rarely, because they used it all for - as I said, making dumplings, For lunch ... when we were on the fields, sometimes we did get a piece of bacon. Yes.