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A la tarde se bajaba el cerdo y troceaban todo. Las longanizas se colgaban en la cocina para que se secara con el humo. Se hacían tres clases de embutidos, la longaniza, la birika y una tercera de carne magra. El día de la matanza almorzaban las grasillas del cerdo con cuatro tragos de vino. A la noche asaban un par de morcillas y demás.
