Hungary: Porkie Dies

Photograph by iam4ranny
Photograph by iam4ranny

March in Hungary is a bad month for pigs. In villages all over the country, this is pig killing season. The season is marked by colorful, if bloody, rituals.

The condemned pig is brought out at sunrise and publicly slaughtered. His blood is immediately rushed away by the village women, who make the traditional pig killing festival breakfast of fried blood. Pálinka, explosively strong schnapps, is used to wash it down. The whole pig is used to make a range of homemade products, which will be enjoyed at the communal village feast later in the day, with much song and swagger.

Visitors (non-vegetarian only, natch) are welcome to take part in pig killing festivals. One way to participate is to contact the Lucullus Baráti Tarsaság, a gastronomy club devoted to “safeguarding traditions and disseminating information about traditional cuisines and habits,” via their colorful Web site.

About the author

Melanie lives in Budapest with her Hungarian husband and two daughters, Rose and Thea. She teaches English and Psychology in an International School in the city and is studying for a Masters Degree in Children's Literature.
Posted in: Hungary
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Cheapo Comments

One Response to “Hungary: Porkie Dies”
  • honcho says:

    I always enjoy reminders of why my grandfather left the pig farm to move to the big city in pursuit of work that wasn’t, in his word, ‘digusting.’

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