home
see streaming video
• HOME    • CALENDAR    • NEWS    • PHOTO GALLERY     • LINKS     • RENTALS     • BOARD & STAFF     • CONTACT
 

• MEMBER LOGIN

Mortzillak 2007

Picture 329 The essential ingredients: leeks, onions, parsley, rice, & lard Picture 330 Inaki stirring the mixture
Picture 331 A box of ground-up lard Picture 335 Sean stirs while Inaki holds the shelf steady
Picture 332 A mixture of leeks, onions, parsley, & lard, cooking on the stove top Picture 333 Each tray (twelve total cooking at one time) takes 2 1/2 to 3 hours to cook
Picture 334 Sean gets some cooking tips from Flora and Bene Picture 336 Albert, Bene, Sean, & Inaki in the kitchen
Picture 337 The cooked mortzilla mixture. Six of these huge tubs were filled in all. Picture 338 Bene prepares a new batch
Picture 339 Adding the parsley... Picture 340 Sean learns from the master
Picture 341 Pouring in the leeks Picture 342 More leeks...
Picture 343 Adding the final touches... Picture 344 Lard keeps the mixture moist and prevents sticking
Picture 345 Making the sausages Clockwise from bottom left: Miren, Fermin, Stan, Pete, Joe, & Gina Picture 346 Tying a bunch together
Picture 347 Miren shows off her knot-tying skills Picture 348 Steve shows everyone how it's done
Picture 349 Don't they look good? Picture 351 Miren & Gina display their handiwork
Picture 353 Sean & Inaki hang the mortzillas out to dry Picture 352 Get out of my way!
Picture 357 Gina prepares another bundle Picture 354 Tony & Teresa
Picture 355 The mortzillas are hung to dry Picture 356 Approximately 3,000 were made
Picture 350 It's a lot of work, but also a lot of fun
 Copyright © 2010 Euzkaldunak Inc. All rights reserved.
 Site supported by Readywebgo with WebAdmin