Antonia Petra Vigil Baca
Pecos, NM
Mi papá mataba marrano para el 18 de diciembre y haciamos morcilla. ¡Umm! ¡qué buenas! Chicharrón hacía mi papá, y luego nos tenía trabajando en los peroles. Sacaba un bote de cuarenta libras de manteca. Mamá hacia chile caribe con la carne y luego la tendía al sol, a que se oreara. Luego adentro de la despensita la colgaba y ahí se guardaba. Nos tenían muy bien y no pasábamos hambre en el invierno.
M y father would kill a pig on December 18 and we would make "morcilla" [blood pudding]. Mmm! They were good! My father would make 'chicharron' [crisp fried pork rind] and he would have us working at the kettles. He'd get forty pounds of lard out of it. Mother would make chile caribe with the meat and then she'd hang it out in the sun to air it out. After that she'd hang it in the pantry where it would keep. They took good care of us and we were never hungry in the winter times.