How you make lard, pork rinds and blood sausages
Slanina se pure, zdrobę se vo, pa se vo pure ân måre posuda ši neložę se foku. Ma hmo se lukra ši na gås, na plin. Šå ke se lukru žmårele dokle se tota slanina restopę, pa åri štruto. E omiri-j če ši åsteze åru råda ku slanina zebili ši ča-j hråna ćåro bura ši če-j tåre ši če åre čuda kalorije. Samo čuda de jelj nu kutegu u ime ke nu-s sâr. Dupa ča slanina, kân se jå tota skonšumę, c-råmaru osvirki, „žmårele“ noj zičęjan. Ši čale žmåre ča se tot pojdija, e åstez se ča tot ćå hitę. Jedino čire-j šegav, ča tot ân merkåt vinde. Ši ženskele fačęja čale široč budile de lu porku. Fačęja kârnåtele kåsa ku farira. Farira se pure åba ši se pure zålika farira de trukinje. Kumpara se ân butiga. De månće, ženskele smeljija kåsa ân žârnji, e åto n-åre čire, pa kumpara se ân butiga. Onda se pure zålika farira åba, se pure de čå de trukinje, pa se pure šânže de lu porku ši zåbila. Se pure štruto ši se pure žmåre ânuntru, žmåre, ši ča se tot skupa zmišę, pa se nedenę ân budila ši lęga se de amindo båndenicele. Ši čavota se pure kuhęj pre ledena åpa. Ši morešti ćåro fi atento kân ča pošnję kuhęj. Neka ča kuhę pomålo ke budila ra pukni, pa čå če-j ânuntru, ra ješi fåra. Ši čire pijažę onda puru inka ântru čå farira ši ântru čå puru ši cukar ši grozdi. Nuškarlji ši na kusićure męre neribesku, pa ši korica de lemon ali de narånče. Šå ke åru nuškare åt ukus. Ši fanj âj le trebe zebili. Fanj âj trebe pure štruto, ke se nu-s zebilite nu-s bure.
TranslationYou add bacon, you crush it, and you prepare a large pot and put the fire on. However, now, people do it over gas, over gas. So, you make pork rinds as the bacon melts, and then you have lard. Even today, there are people who like to add bacon [to their food] and that is really good food and strong food, which has lots of calories. However, many cannot [eat it], because they are not healty. After all the bacon, when it all melts, you have pork rinds, „žmare“ as we called it. And pork rinds would get all eaten, and today they get thrown away. Only those who are smart, sell it all at the market. And the women used those wide intestines of a pig. They made blood sausages with flour at home. You add wheat flour and you add a little bit of cornmeal. You buy it at the store. Back then, women ground it at home on a mill, and now there is no one to do that, so you buy it at the store. Then you add a little bit of wheat flour, you add cornmeal, and you add pork blood and fat. You add the fat and you add the pork rinds and you mix it all up, then you stuff the intestine and tie it up on both sides. And then you put it to cook in icy cold water. You have to be very careful when it starts cooking. It needs to cook very slowly, so the sausage doesn’t burst and all that’s inside falls out. Those who like it also add sugar and raisins to the flour. Some also grate apples [into it] and even lemon or orange zest. This gives them a different taste. And they need to have enough fat. You need to add enough fat, because they are not good if they are not fatty.
