1826, John Miers,Travels in Chile and La Plata, page310:
Captain Hall has given a very excellent description of amatanza, 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[…]
1882, Felix Leopold Oswald,Zoological Sketches, page179:
[…] a "tramp bitch," whose puppies had been captured in the neighborhood of thematanza. 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 thematanza, 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.
There is a great variety of products of thematanza. 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.
2015, Courtney White,Two Percent Solutions for the Planet, page45:
Before thematanza 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.
1859, Carl Christian Wilhelm Sartorius,Mexico: Landscapes and popular sketches, page190:
The slaughtering period (matanza) lasts usually a month, and is a holiday for the shepherds,[…] and fatten themselves and their families for a long time with sheep's heads and livers. The cooked meat, from which the fat has been extracted (carne de chito), lies there in complete mountains after amatanza : it is bought up by the dealers and conveyed to the villages, where the Indians buy it at the market for a mere trifle[…]
1903, Rosa Viola Winterburn,The Spanish in the Southwest, page189:
Amatanza was another busy time for the Spaniards. This was the butchering or killing of the cattle for their hides.
2011, David Abulafia,The Great Sea: A Human History of the Mediterranean, Oxford University Press,→ISBN, page641:
[…] the Genoese established a colony at Tabarka on the coast of Tunisia between 1540 and 1742 specializing in coral-fishing, and where Tunisian fishermen have now joined Sicilian fleets in thematanza, the great seasonal slaughter of tuna.
2015, Rudolfo Anaya,Jemez Spring, Open Road Media,→ISBN:
[…] but this wasn't amatanza with family and vecinos helping, this was Sonny lying in the dark forest[…]
2020, Marvin Guadalupe Romero,Mestizo the Old Man,→ISBN:
Tomorrow he would help his grandpa and the neighbors in thematanza. It was early in the morning; Diego was already awake, anticipating the job that his grandpa had given him. Today is thematanza; Grandpa was having his usual[…]
Xavier Varela Barreiro, Xavier Gómez Guinovart (2006–2018) “matança”, inCorpus Xelmírez - Corpus lingüístico da Galicia medieval (in Galician), Santiago de Compostela:Instituto da Lingua Galega
1928,Acuerdos del extinguido Cabildo de Buenos Aires, Cabildo, Buenos Aires, Argentina, page298:
[…] corra los pagos de Magdalena matanza y conchas y el otro desde Luxan en / adelante hasta el comfin de esta Jurisdicion y traigan por menor nomina de cant. de dho ganado que cada uno tubiere y el matadero ómatanza que cada uno apeteciere y raz. de el que no quisiere hazer[…]
