Uh, guys... I'm gonna puke!
Quote:
|
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.
|
That's some nasty *****...