A few weeks ago I wrote about walking the hills of Sierra de Aracena where the Iberian pig is as beloved as bullfighting and fandango. In the fall when breeders perform the matanza, or ritual slaughter, neighbors help neighbors and outdoor cook pots smolder with delicious food for helping hands. Since I couldn’t extend my stay to participate, the Chestertons who raise pigs on their farm Finca Buenvino sent a few pictures of a matanza in their village of Los Marines. I don’t know if this was a kindness or not – the pictures make me hungry just looking at them!
Besides the pork loin with chestnut sauce at Bar Carlos in Los Marines, Carlos Jr. makes a zesty fresh tomato and spare-rib stew for the helpers at his family’s matanza.
The pig livers are combined with turmeric and bread over an outdoor cook fire for this traditional stew.
The Chestertons often make this big paella for winter picnics as well as a hard day’s reward.
Jeannie Chesterton adds a touch of Cordon Bleu training with grilled aubergine, zucchini, and goat’s cheese spread with sun-dried tomato and pine-nut pesto. Her cooking classes are popular with Finca Buenvino guests.
Posted by Patricia Borns, Globe correspondent
Photos by Sam Chesterton for The Boston Globe