DixPix Photographs

     

SOUTH CORDILLERA

 
     
  Lifestyles:  BUTCHERING A RAM  

 

This page is an outrider to the section on the lifestyle of Gauchos, Huasos and Herders.  It gives grafic demonstration of "preparing" (a euphemism) a ram from corral to barbecue.

 

The first step is to decide which unfortunate animal will be dinner.  Introducing Sr. Vilan, whose estancia and sheep ranch lie beside the Chubut River in patagonian Argentina. Click to see big picture (640x463 pixels; 153 KB)
The second step is to slit the throat, and let the blood drain out until dead.  This is easier with two people, as the ram tends to protest. Click to see big picture (640x463 pixels; 125 KB)
Next start slitting the belly skin, more ore less from throat to anus. Click to see big picture (640x445 pixels; 116 KB)
Then start skinning the creature, removing the lower legs which don't skin easily. Click to see big picture (549x480 pixels; 131 KB)
Simply peel back the layers, cutting loose any points of attachment. Click to see big picture (640x452 pixels; 143 KB)
After this, it is easier to hang the animal.  Completion of skinning around the head is more complicated, and done with care as a sheep's skin has value. Click to see big picture (317x480 pixels; 77 KB)
Finally, pull out the guts and organs.  Most of these will be grilled, and are considered the best parts by many a discerning gaucho. Click to see big picture (291x480 pixels; 77 KB)
Meanwhile, the fire has been lit.  Various pieces of the late ram are placed on a grill, or skewered on a spike to lean over the flames. Click to see big picture (327x480 pixels; 96 KB)
And the rest is stretched for the same treatment.  This "asado" style of cooking has been widely adapted, but as this is the last rites, it is time to return to the main page on the lifestyle of gauchos etc. Click to see big picture (390x480 pixels; 69 KB)