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Yeah, basically they take whatever is left after butchering and throw it into a cauldron to boil it down. Sort of like making stock for chicken soup. We're talking EVERYTHING....the entire head, parts of feet, bones, etc. They let that boil until everything solid (bones, etc) has been fished out. At that point, it's like a grey very thick soup with lots of little bits of meat. Then they basically add flour of various types to get it REALLY thick, then pour it into pans where it cools and coagulates into a sort of loaf. When you want to eat it, you slice off a piece of the load and fry it in the frying pan.
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Grant
In the stable: 1938 Buick Special model 41, 1963 Solex 2200, 1973 Vespa Primavera 125, 1974 Vespa Rally 200, 1986 VW Vanagon Syncro Westfalia, 1989 VW Doka Tristar, 1995 Toyota Land Cruiser, 2011 Pursuit 315 OS, 2022 Tesla Y
Gone but not forgotten: 1973 VW Beetle, 1989 Porsche 944, 2008 R56 Mini Cooper S
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