long looked to the net and finally I found this interview. I recommend everyone read the subject, who is fond of eating "tasty" and "healthy" meat. I know that this text probably will not change anything in your diet compulsive carnivores (addiction is probably stronger - just as he loves his smokes cigarettes and alcoholic vodka), but this I think you can at least refer to the relationship of a man who spent eleven years in the profession of a butcher ... Reporter - What are, generally speaking, the finest mind that you remember from the days when you were a butcher?
former butcher - I did not know each other and deliberately, I knew not acted like a human being.
Reporter - How much time you spent working as a butcher?
former butcher - 11 years, not including the year that I spent doing it while on duty military.
Reporter - How did the profession?
former butcher - not entered in itself, was introduced. My father told me from an early age about the idea of \u200b\u200ba job, and although the morning I tried to be at school this afternoon, I had to work in a butcher shop. When I was 14 my father got sick and had to quit school (despite the fact that I had a scholarship) because work lasted from 6 am until 23 at night.
Reporter - Tell us about leaving the butcher shop and becoming a vegetarian ...
former butcher - I believe that sooner or later reaches a revival, I think it comes from the heart. This was the result of insights into my soul and I start thinking what I really am. I had many dreams of childhood, from the horrible experiences: loading lambs - the victims, when I was 9 or 10 years. I dealt with the sheep as a shepherd of Guadalajara, which consisted of spending the whole night, slaughtering animals and about 600 lambs, one of them was with me all night, cared about them and played with it until it was a shock, They took them from me, hung upside down and slit his throat. The mere fact of being there and watching the mass slaughter of a young boy is a total shock, especially when he hears a loud voice of mothers standing in front of the death of their children. You may also notice the reaction of sheep, some are quiet when others attempt to escape by running, they never turn out aggressive behavior in animals are very pacifist.
Reporter - Will repeat the carnage?
former butcher - Yes, especially during the Christmas Christmas. Here in Madrid there are many slaughterhouses and butchers meat can buy directly from them (the English butchers called a person engaged in the manufacture of meat products that our butchers - perm. Ed.). In any event, in other English regions, mainly in small villages, there are no abattoirs and butchers must be paid to the nearest shepherd. Buy direct from the sheep and kill animals, even the shepherd. I remember once as the train passed through a flock of sheep, and slew them. Wagons animal guts swept across the whole track until the news of this reached to the village and some butchers from Madrid came to pick up the dead bodies of buses and sold them five days later at a lower price. When we talk about slaughterhouses that we have in mind such as The Legazpi (Madrid) with high technology, the application of any regulations, etc., or Alca de Henares. However, the majority of meat consumed in rural areas come from other slaughterhouses. Without such technology, or even where animals are killed by a butcher knife then selling their meat.
Reporter - This is quite surprising what you say about shepherds of sheep, a shepherd typical image of a storm ...
former butcher - That's right, it has nothing to do with a charming shepherd with flute, or Peter, a book about Heidi. Nevertheless, they are ordinary people from the nearest village, cold ignorant without feelings of trauma progressive over time. Here there is a high percentage of sexual abuse against animals, along with many other common abuses.
Reporter - Tell us about the processing of meat from an animal after death to obtain meat for the consumer.
former butcher - remember that just killed the animals are brought directly to the slaughterhouse, which represents network of warehouses or butcher goes out there and selects the meat that they want. Then follow the trucks to the warehouses where they chop the meat (when we talk about the major magazines), they begin to get ready meat for distribution and distribution to other stores. The butcher shop and meat processing itself has only one condition: to achieve the highest profit at the lowest cost.
Reporter - How to proceed to obtain the required returns?
former butcher - It depends, everyone has their own ways. Typically, "fresh" meat is been completely processed separately from the sausages, because the meat used for sausage is the worst and lowest quality. 'Fresh' meat when poleży for some time in large refrigerators begins to rot and smell nasty, when he used chemical powders. The meat is placed in a container full of water and powder is added, it is all night and the next morning, after removing the water again, it looks fresh. As for beef, are powders are also used directly for meat is illegal. Some substances are indeed legitimate, but most of them is acceptable. One, salfema (absolutely prohibited) to pour rotten veal (even to the pouring of fresh meat to survive a long time), the meat absorbs the substances and becomes soft and sticky like syrup. It causes diarrhea, especially strong in children who begin to fall ill.
Reporter - What about pork?
former butcher - Pig is omnivorous animal, so farming is simple and costs low. I know the farm where you can find the current top of the waste products bakery, which constitute the food of pigs. The pig can live to 20 years, but traditionally they are killed when it has a year, then on to the traditional slaughter of small villages. Nowadays, a pig destined for the market killed at the age of 7 months, if it is a healthy weight. Pig eats everything, even the infected chemical products, all kinds of medicines, etc., everything is OK as long as the pig fattens up. At that time, anything is possible.
Reporter - What are the consequences of the receipt of meat in this way?
former butcher - It works very simple logic here; lowest quality of food of animal makes the meat will soon begin to rot. Usually the meat is good two days longer, then no foul smell, and begin the process of sewage. That's why they invented the sausage meat and marinated.
Reporter - How do these products are produced?
former butcher - the meat is marinated with the waste. Dissected in containers with water, parsley, lemon, wild marjoram and chemical additives whose function is to kill all bacteria. Then, depending on the type of product you intend to do, the meat may be in containers from one day to a week. Then take out the meat and marinated with other chemicals (in theory this is a pepper, but in fact it is nothing more than anti-oxidants, preservatives and additives).
Reporter - Let the sausages.
former butcher - Oh it's a long story. The whole book could be written on this topic. One of the worst of a Bologna sausage, as in the manufacture of the use of rotten meat mixed with chemical products until fermentation. Many years ago, in a certain place, also thrown inside the cat (living or dead) to see whether the meat was well fermented: it is whether the cat was engulfed by the acid. When the meat well sfermentuje, pour all the antioxidants, preservatives, spices (to hide an unpleasant smell), additives and powders, which give a distinctive flavor. When we eat, or Bologna sausage Chorio (another typical English sausage - perm. Red) different flavors of these products is a direct consequence of all chemical additives poured inside.
Reporter - How to produce other sausages?
former butcher - Chorizo for example, produces or otherwise another butcher meat factory, although they are all similar. Chorizo \u200b\u200bmeat used comes from the debris out of the slaughter that nazbierały throughout the day. In some butcher shops we have a situation such that sweeps the floor and sends everything to produce, contains the ashes, butts, dead insects ... When you find a whole stack for use (which usually takes weeks or even more, remembering how much sewage is in the process), placed in the machine, chopper, which had everything, decaying meat and any other thing. Then, all Chemical agents are placed in containers with water and wine, add ground "meat" and mixed. When the mixture is ready to be inserted into the sausage machine, preparing for the viscera of sheep. These viscera are moved in bunches with salt, then put into the water, each separately. Then he introduced into the machine by doing the sausage tube and complements the "meat" at the end of this thread binds.
Reporter - I suppose there are many tricks to keep fresh for a longer time than is allowed ...? Former
butcher - Small pig when it is demand, are very difficult to get, this is the reason why most of them are immediately transferred in frozen form. Once, at Christmas provided approximately 1000 small barrows and placed under the counter in the store vegetables (during the whole holidays), after another began to thaw them, because they were frozen 10 years earlier! When you freeze the skin becomes red, it does not look attractive. In this situation, apply the trick, which consists in the fact that the pork and put bleach, then cleans up and finally boiled lamb with blood that looked like they had just killed a pig. First thing they must learn to butcher to sell the oldest pieces of meat as quickly as possible, so there are plenty of tricks. For example, many products are flooded salfemą (remember that it is illegal) that looked fresh. Also, the ordinary matter are rats in the butcher shops, which are killed by the same stone used to remove the fat of animals or even a knife, which cut into the meat. Generally speaking, I could cite here a thousand stories like these.
Reporter - What do you know about the "mad cows"?
former butcher - Before I start this is to admit that I sold the English and Scottish veal, which was a normal activity. After thinking that everything should be dry food from the slaughtered sheep infected with the disease who are given cow. In Spain we have the English sheep for 11 years, not more, from what I know, because I sold the meat from the beginning. English butcher a sheep is a product of poor quality, because when it is preparing stinks. Many sheep have white spots surrounded by ribs, purulent blisters, and some of them are quite red because of the death by suffocation during transport. According to the saying: "Everything is OK, since it is for Spain." "Fresh" products come not only from England, because most white veal is imported from Holland. They give it in boxes filled with no air bags containing the meat a few months. Twine used to marinated it comes in such bags from France. I would add that most of the products inside the vacuum packaging is rotten, and even if it's open very smells, as long as it was without air. On the other hand the English sheep is still available, let us remember that this is a hereditary disease and can spread to small animals from those infected.
Reporter - What would you say to people who still eat meat?
former butcher - noticed that being a vegetarian is not bad for our health as it says many doctors who want us to believe it. When you look at all the meat products and their contents, I can assure you that this is very damaging to your health and I think that if a country refuses to promote vegetarianism is just one reason: they are economic benefits from this, as in England have to kill all 11 million cattle, which do not could cause a large deficit and the economic hole. We should not forget the one who pulls the profits from this business: lots of farmers, landowners, agencies, transport, abattoirs, slaughterhouses, processing plants, shops, feed manufacturers, owners of land where feed is grown ... I would say that what they eat meat: When you sat down at the table you have to wonder whether it is good for your health, well being and thinking? I would also like to ask them because I know that comes as a sweet little lamb to create a well-known television skits, with this in mind You know I do and a good sharp blade with a sharp knife sticking in the throat, at the time of butchering hear the roar filling your entire body of an animal scream, which began bloodshed. Then you have to cut through the skin, remove the entrails, organs and begin to chop the slices. Are you able to do it ourselves?
Text taken from the magazine "Another World" # 10
(in the original interview version of ALA, c / Montera 34 -5, 28013 Madrid, Spain)
