Pig Slaughter in Šurany
5 March, 2006. 7.43 pm. Trnava, Slovakia.
I spent this past weekend in Šurany, a small city southeast of Trnava, visiting the Kovac family. Jan, and his twin daughters, Iveta and Zita, were my students in Modra this past summer. Jan picked me up in Trnava on Friday afternoon and on Saturday morning we rose at 5 am to prepare for a traditional Slovak pig slaughter. I was a little apprehensive about witnessing this event because I've never before witnessed the death and slaughter of a mammal (only fish), but since I've been here I never say "no" to an invitation unless I am otherwise occupied--plus it was an opportunity to visit some old friends. The slaughter itself took place in the backyard of Jan's friend, Ivan the butcher (Ivan told me he has slaughtered 60 pigs a year for the last 40 years!). The morning began at 6.45am with two shots of homemade pivovica (beer brandy--brandy made from left over barley and wheat used to make beer), and during the course of the day we polished-off 5 litres of white wine (boiled with figs and sugar--very good!). I witnessed and assisted in the killing, cleaning, slaughter, and processing of the pig. It was a very interesting experience and I was not quesy at all. In fact, I've never tasted finer pork in my life! The pig we slaughtered was aproximately 130 kg, and it took more than 10 hours from beginning to end. I took a surprising number of pictures--enough in fact to publish a "how-to" manual in pig slaughtering....
This week will be a busy one as I begin recording a language CD tomorrow evening with a colleague.
I spent this past weekend in Šurany, a small city southeast of Trnava, visiting the Kovac family. Jan, and his twin daughters, Iveta and Zita, were my students in Modra this past summer. Jan picked me up in Trnava on Friday afternoon and on Saturday morning we rose at 5 am to prepare for a traditional Slovak pig slaughter. I was a little apprehensive about witnessing this event because I've never before witnessed the death and slaughter of a mammal (only fish), but since I've been here I never say "no" to an invitation unless I am otherwise occupied--plus it was an opportunity to visit some old friends. The slaughter itself took place in the backyard of Jan's friend, Ivan the butcher (Ivan told me he has slaughtered 60 pigs a year for the last 40 years!). The morning began at 6.45am with two shots of homemade pivovica (beer brandy--brandy made from left over barley and wheat used to make beer), and during the course of the day we polished-off 5 litres of white wine (boiled with figs and sugar--very good!). I witnessed and assisted in the killing, cleaning, slaughter, and processing of the pig. It was a very interesting experience and I was not quesy at all. In fact, I've never tasted finer pork in my life! The pig we slaughtered was aproximately 130 kg, and it took more than 10 hours from beginning to end. I took a surprising number of pictures--enough in fact to publish a "how-to" manual in pig slaughtering....
This week will be a busy one as I begin recording a language CD tomorrow evening with a colleague.
Perhaps my most artistic photograph from the day's events....
posted by BFRE at 8:43 p.m.
2 Comments:
Well,
You are getting to experience a lot of interesting things. I can't say i've ever had the desire to slaughter a pig but if its part of the culture it would be worth lending a hand. Although If you're not careful PETA will be sending you hate mail.
Its good to see you're still doing well and having a fun time.
Keith
Ugh, but someone has to do it. I give you credit for helping out. The farm didn't really take in my case, I'm still quite squeamish about that kind of thing.
It's great to see you're able to integrate yourself so thoroughly and enthusiastically. You must be really enjoying the Slovakian experience(again).
Cheers!
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