Nordeste, Sao Miguel, Azores, Portugal -
We headed to Nordeste after our trip to Faial and Pico. This is where Tio Joe's father lives. They have a feast every year with a pig. It was very interesting to see how different they prepare a pig than we do in the states. We basically roast a small pig, up to 150 lbs. The Portuguese raise the pig until it's well over 500 Lbs. The one we did today since it was late in the season was over 1000 Lbs!!


As you enter the Nordeste area you pass this waterfall. The natural beauty of St Michael is everywhere. I was amazed that the Morcella was already being done. I guess it's one of the first things they have to do.  

I got a kick out of his dog house

I felt kinda barbaric after hacking through the pig legs with the bone saw, but that's the way it used to be. Sandra feeding the calf. He drank that in a minute.



Smoking the fresh Morcella. I sampled this stuff with my meal and let me tell you, it was the best I ever had! Butchering the pig. The  fried pork rinds were so tasty. They separated all the meats for different processing, some for sausage, linguica, chorizo, then stew meat, the loins, etc. They made the sausage the next day and they'll have all the pork meat they want for the next couple months!