pork fat

63 (a) pa zìmno vrɛ̀me navàrimè ta tùrime kòkal ut slanìnata i kɤ̀rvavìcə

in winter we boil [them] up and add bones, pig fat and blood sausage.

105 (a) ta tùra urìz f stredàtḁ udgòre tùra slanìnata

and put the rice in the middle. Then on top [of that], I put the pig fat,

177 (a) povedè bàbata kulàk u mastà

the old woman pulls out the leaf fat in the lard,

188 (a) i šužùci tkà tavà napràime i pòsle slanìnatà se razrɛ̀žuva

and [for] sausages. So, that's what we make. And then the pig fat is cut up,

189 (a) i ja nasòluvàme f kàca ìmamè slanìnevi kàci golɛ̀mi

and we salt it in a barrel – we have big “pig fat barrels” [for this].

190 (RSh) ràskaži kàk go pràetè tvà slanìnata l

Tell [us] how you do this, [process] this pig fat.

191 (a) slanìnatà le

The pig fat?

192 (RSh) da

Yes.

193 (a) amì razrɛ̀š' a na šès parčèta ednàš takà na puluvìnata i

Well, you cut [the pig] into six pieces, once like this in half, and

194 (a) sètne gu takà na trìš' na šès parčèta alì e golɛ̀mu prasètu

then [you cut] it like this into three – into six pieces if it's a big pig,

196 (a) alì e malènku ìnače trì mòže [laughter] i na se nasòluva

but if it's a small [one] then three will suffice. [laughter] And then you salt it.

197 (a) f kàcatà se nasòli i več'e: takà ostàne f kàcatḁ

You salt it in the [brine] barrel, and it stays in the barrel

198 (a) càla zìma ta proletà e izvàdime

all winter, and we take it out in the spring.

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