Matanza

Captain Hall has given a very excellent description of a matanza, the slaughtering place of a large hacienda, where cattle are killed in numbers with the view of making charqui : the fleshy parts alone are used, all the soft fat being carefully cut off […]

Source: wiktionary

[…] a "tramp bitch," whose puppies had been captured in the neighborhood of the matanza. The beef-packery is guarded at night by a dozen ugly-looking mastiffs, and the tramp dogs generally give the establishment an extensive berth; but […] They used to sit in groups on the slope of a little hill near the matanza, appealing to the charity of the proprietor by yelping in chorus every now and then. There was so much waste stuff around the place that the captain concluded to grant their petition, and, by way of encouragement, sent them a car-load of beef-bones and "rippings," instructing the driver to scatter the scraps between the hill and the bone-pit.

Source: wiktionary

There is a great variety of products of the matanza. Here I describe three of the most widely appreciated ones: the dried ham, whose fat is choice tocino, the sausage called chorizo and the preserved loin and ribs of pork.

Source: wiktionary

Before the matanza could open for business (and stay in business), nine different regulating authorities had to sign off, including organic certification, transportation, the state Environment Department, weights and measures licensing, the Livestock Board, the USDA, and even Homeland Security.

Source: wiktionary