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The preparation of the castradina, speciality of meat of sheep and goat salted
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The preparation of the castradina, speciality of meat of sheep and goat salted
LSE4330984 The preparation of the castradina, speciality of meat of sheep and goat salted and bucanee, towards the end of October, in Dalmatia (Istria and Herzegovine (Croatia)), drawing by Valerio, to illustrate the journey to Montenegro, in 1874, by Charles Yriarte (1832-1898). Engraving in Le tour du monde, 1877, directed by Edouard Charton, Paris. Selva Collection. by Valerio, Theodore (1819-79); Private Collection; (add.info.: The preparation of the castradina, speciality of meat of sheep and goat salted and bucanee, towards the end of October, in Dalmatia (Istria and Herzegovine (Croatia)), drawing by Valerio, to illustrate the journey to Montenegro, in 1874, by Charles Yriarte (1832-1898). Engraving in Le tour du monde, 1877, directed by Edouard Charton, Paris. Selva Collection.); Photo eLeonard de Selva; French, out of copyright
Media ID 23728646
© Leonard de Selva / Bridgeman Images
Abattoir Autumn Barrel Bètail Blood Croatia Goat Knife Meat Mutton
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EDITORS COMMENTS
This print captures the meticulous preparation of castradina, a traditional delicacy made from salted meat of sheep and goat. The image, drawn by Valerio in 1874 to illustrate Charles Yriarte's journey to Montenegro, showcases the laborious process that takes place towards the end of October in Dalmatia (Istria and Herzegovine, Croatia). In this engraving from Le tour du monde directed by Edouard Charton in 1877, we see an abattoir scene filled with activity. A skilled butcher wields his knife expertly as he carefully dissects the meat. Surrounding him are barrels used for salting and preserving the flavorful cuts. The autumn season is evident through the fallen leaves on the ground outside, adding a touch of natural beauty to this otherwise industrial setting. The attention to detail in Valerio's drawing highlights not only the custom but also emphasizes the importance placed on food preparation during this time. The print transports us back to a time when such culinary practices were deeply ingrained within Croatian culture. It offers us a glimpse into historical traditions that have shaped local cuisine over generations. Leonard de Selva's photography perfectly captures every intricate detail of this engrossing engraving while preserving its timeless quality. This remarkable piece serves as both an artistic representation and a historical record of Croatia's rich gastronomic heritage.
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