Su tusorzu (the shearing of the sheep)
The economy of Scano, in wide part, is still founded upon the sheep farming: the sheeps from Scano thanks to the pastures of high quality of its countries, produce a milk of high-level that, subsequently it is worked from the shepherds and, in a large part, from the cheese industries. All of this that rounds around the sheep is rich of values and cultural meanings, typical of the Sardinian pastoral tradition.
In spring “beranu”, when the first heats begin to oppress the sheep it is time to relieve them of the bulky woolly mantle: it is the moment of the shearing, “su tusorzu.”
It is a real rite that has its places (sos tundidorzos) and its ceremonial.
The shepherd's family it prepares to the event: The men prepare the sacks of orbace (today in plastics) to put back the wool, oils the scissors “sos ferros de tundere” (today replaced from electric shears) and they prepare the wine while the women start to prepare the juicy foods for the banquet (the roast ones, the boiled ones, the vegetables, the panadas, the gnocchettis to be cooked in the broth of sheep etc.).
It begins the shearing
It begins with the assembly of the sheeps inside of a “bunch” (a closed enclosure in stone or branches). One to one the sheeps are captured, stretched out on the back and, tied up together the 4 legs with one “corria” or “cordiolu” (twine), the sheep is immobilized and ready to be shorn.
Sos ferros de tundere (the shearing scissors)
They are scissors of burnished iron, pointed, great, long around 35 cms, with sharp triangular blades forged in one only iron piece. They have archaic shape, they remember the nuragic weapons and micenee, the weapons of the millennial pastoral cultures of the Mediterranean. During the shearing the scissors are bathed and sharp continuously: become real razors that, with the practice of the shepherd, allow together a perfect shearing.
With the advent of the technology, today are used for shearing “sas macchinettas” or electric clippers similar to those of the barber but greater in dimensions and with longer teeth
During the operations of cut the scissors or the electric clippers are handled with dexterity but also with adroitness not to hurt the sheep. The shepherd is lowered on the animal tied that tries however sometimes to wriggle out himself.
It needs to shear the sheep in all the parts of the body, from the head up to the tail and it needs to shear in such way that the fleece comes away as a fur, mixture and uniform. End the operations of cut, the sheep is free and returns in the bunch.
The sheep are not only shorn because the wool is useful, but also because the length of the fleece can be an impediment for the aniaml, above all in the summer season: in fact, entangling himself in the bushes, could fill himself with thorns, hurting himself.
The banquet, inevitable, it represents a real ceremonial consummation.
It starts to shear to half forenoon when the shepherds that participate reenter from his farm matters in the fields. Around 10 o‘clock he does “s’irmurzu”: a strong base breakfast of meats, cheeses, fried entrails and wine obviously.
The base of the meal are the sheep and the cheese.
The traditional foods of the shearing are: the broth of sheep, the meats , “su sambene” (the blood pudding), su tratalìu or rope (roast of chitterlingses to the spit), su casu giampagadu: (tipical cheese with the worms), various sweets, white wine, red wine and mirto (liqueur of brandy and berries of myrtle)
THE ELECTRIC SHEARING
Published : Friday, 18 March 2011 - 11:23
Last update : Wednesday, 4 February 2015 - 18:10
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