You are viewing a single comment's thread from:RE: Don't be afraid to dazzle - Butchering a pigView the full contextView the direct parentcamb (55)in #food • 8 years ago The killing part is never fun for me. Why the salt in the wounds? For sterilization?
I'm guessing it was to kill bacteria, but I had only been in mexico a few weeks and wouldn't have understood the answer if I had asked the question.
I bet I would eat less meat if I had to dress it out myself,...for a time.