kind of cornmeal. anthony: mm, it s nice. the rest is left to hang until tomorrow, where we shall feast again. jose: tony this is that s a special part of the pork fat. anthony: ah, it s like chicharon. oh, wow. jose: is that the potatoes with the blood? anthony: oh, that s kind of perfect. mm. man in white button shirt: not all of the countries eat all the meat of the pork. in here we eat everything. jose: my parents they always kept a reminder when i was growing up of them during the second world war there was nothing to eat. they don t waste anything. meet the roots. a family with a serious root problem.
has it changed too much? jose: ehh, special big cities, especially oporto, it s changed a lot. it was never a tourist town. now it s packed with tourists. anthony: so is that good news or bad news? jose: it s good news, it s good. i mean it s good for the economy, especially if you came up during the financial crisis and all that. so, it was a great help for the city. anthony: i mean it looks even prettier than it looked last time. they seemed to have fixed up a lot of buildings. jose: because this downtown area, historically oporto was completely degraded. old buildings collapsing with the flux of tourist a lot of people invested, and they started fixing it. anthony: so what are we eating here, this is supposed to be a jose: you know actually we re going to start with patinhas, those are small sardines. anthony: you eat everything, the bones, you eat the whole thing. jose: everything.
anthony: it s the least you can do. jose: exactly. anthony: here, right here on jose s family farm is where i saw my first animal die. a pig too, this after years and decades of being a chef, serving meat, ordering up my death over the phone at a comfortable distance. up close, it was not so comfortable. anthony: i think he s starting to get the bad news. jose: and that s their dna, they know what s going to happen, and they know anthony: they know it s coming. yeah well, the pigs are smart. jose: and sometimes they manage to run away. anthony: to do the job right, professionals are brought in and they do it like this because how shall i put it, they need the heart to keep pumping the blood into the pale, for sausage and soup, and many delicious things. we all come to this in the end, whether struggling for air in
odd bits? jose: you add the tripes in, some beans. anthony: figure out how to transform them into delicious, delicious things of course. oh wow, look at that. oh, it s fantastic. jose: smells delicious. anthony: yes, it does. should i put a little rice on the side there to mop it up? jose: yeah, yeah. anthony: mm, that is good. jose: older vintage, 1983 or something like this. anthony: i mean it s sort of incredible the story of the wines here. i hear because the soil is so tough, flint and stone that the
our beds, bleeding out on cold concrete, a last mighty dump like elvis. or this. jose: oh there are the firecrackers. that s the start of any festivities you go to, it s the firecrackers. anthony: as befitting tradition in the way things are done, this is a once in a year event. for two days extended family, friends, and neighbors gather to cook, cure, and eat a pig. time for a haircut? jose: yeah, haircut. anthony: old school. jose: they finish up with the blowtorch.