Traditional Home Pig-Slaughter And Production Of National Delicacies

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As many of you may know, Schnitzel don’t grow on trees. Today I will introduce you to the home pig-slaughter and the preparation of homemade delicacies which remained culinary tradition maybe only in Slovakia, Czech Republic and Poland.

Process of home pig-slaughter

The main actor today is the pig which weights 170kg, pigs killed in slaughterhouses have only 110-120kg. More than 95% of the pig will be used and only little will be thrown away.

First, the pig gets dazed and the throat cut, after it bleeds out it gets a hot water bath to get rid of the bristles. The rest of the small hairs is removed with the help of fire. When this process is done, the pig will be hanged vertically and cut in half. Now the guts will be removed and used for further consumption.

Production of homemade traditional delicacies

As mentioned earlier, most of the pig is being used to create traditional pork delicacies. Home pig-slaughter kicks off with a shot of homemade liqueur, this should bring luck and success for the upcoming work.

Meat Break Down

First, the meat is breaked down into pieces. Lungs, spleen, liver, tongue and intestines are washed and used for the sausages. Fat will be rendered, chops fried, feet will be used for the brawn and the knee will be smoked.

After the slaughter the pig is cut into pieces ...

After the slaughter the pig is cut into pieces …

and breaked down into several parts

and breaked down into several parts

Pork Broth (Ovar)

Head, feet, guts, tongue and some of the meat will be cooked in the pig broth. This broth will be used as the basis for further products.

Feet, head, meat and tongue is cooked all day and used for further production

Feet, head, meat and tongue is cooked all day and used for further production

Cracklings and Lard (Oskvarky a Mast)

Fat will be cut into small pieces and put to render. The result is lard and cracklings.

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Pork Goulash 

Spleen, heart, sweetbread and shoulder can be used for goulash.

Preparation for the goulash

Preparation for the goulash

Sausages (Jitrnice/Jaternice)

Liver, garlic and rice or bread, shoulder, broth and herbs will be mixed and filled into intestines, cooked and later fried.

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Brawn (Tlacenka)

Meat (shoulder) from the broth will be cut and mixed together with the boiled skin, salted and peppered. The result will be put into small plastic bags and boiled in the broth.

Brawn is filled into plastic bags and cooked in the broth.

Brawn is filled into plastic bags and cooked in the broth.

Pork cerebellum (Mozocek/Mozecek)

Pork cerebellum, onions, eggs, herbs, bread will be mixed, cooked and served with bread.

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You should know that every home pig-slaughter is a little different as well as the recipes for the homemade delicacies. It’s a part of the Slavic culture which have provided food, in the past, to our ancestors for several months.

Do you have any country specific traditions which aren’t seen anywhere else? Feel free to share it in the comments below. To get the latest updates about travel tips on a budget and cultural differences follow me on my FB page Kuba’s Journeys.

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