Remember when I was young, I would have killed a fat pig who had been fed for a year, commonly known as a year-old pig, and then I would have used some of the more fat and fat meat, cut into small pieces, mixed it up, stuffed it into a small intestines, commonly known as enema. In some cases, it's a natural drying that hangs in the air. We're usually dry for a few days, and we smoke this good sausage with fresh tycoon twigs. It's called salami. Don't look at it in a bad color, it's dark, it tastes like nothing. It's in the memory of a guest or something important to cook for us. Now there's no easy way to live in a city. It's a meat-crawling machine. All we have to do today is get a friend to help with the sausages from home, but it's not fumigated and it's done naturally. It's not, it's not New Year's. The sausages are almost empty. That's bullshit
