The day of the killing of a pig, the day often rounded off with the eating of a stew called a chanfaina containing the offal (US: organ meat) of the animal. This is an important day and involves using every part of the animal, including the blood for black puidding (US: blood sausage), intestines for packing sausages and so on. Below there is a link to some photographs and a short video taken of the matança, with many thanks to Ray Siddell.
