Traditional pig slaughtering

Custom / Experiences


About

The pig is usually slaughtered on Christmas Eve or in the frosty days of January, this activity becoming the most popular traditional event. For the city folks, it is a tourist attraction and a possibility to cultivate folk traditions.

The event consists in slaughtering the pig raised around the farmer's house, processing the meat, and attending the traditional dinner - where different types of sausages (caltaboși, sângerete, cârnați), stew and soup prepared with pickled cabbage are served.

The pig slaughtering begins in the morning with a quick drink, then the fire is lit in the hearth and the water is boiled.

The actual work starts with stabbing the pig, where the protagonist is the butcher, who has a special knife to commit the "murder." The aids try to hold the agitated animal. The blood is collected in a saucepan, since it will be the raw material for “sângerete”.

Afterwards, the pig is placed in a tube, where the hair is removed by scalding. First, the pig is sprinkled with resin (this makes the hairs stick to each other). Then, the animal's hair is removed with a special tool, by rubbing the pig's skin.

After the hair is removed, the pig is burned with straw bundles. After the pig's skin browned beautifully, it is washed and cleaned thoroughly. After another round of drinks and best wishes for the health of those present, the pig is lifted on a table to be cut into pieces.

The butcher cuts the hams, removes the intestines, the guts, the pig's head and the lard. The ribs are cut with a hatchet in three equal parts, making sure that the meat is not completely removed, but holds the ribs together, which are then salted and smoked. The bacon is cut in desired sizes, salted and smoked. Processing the scapula is done in two ways: after removing the bone, it is either cut off as ham, or used to prepare the sausages. The ham will be smoked.

The intestines are cleaned and readied for the sausage preparation (caltaboși, sângerete, cârnați).

After cleaning the skin pieces, some of the skin goes to boil and will be the basic material for “sângerete” and ”tobă” (which is a kind of sausage made from swine’s entrails). The sausages will be made from square bacon pieces without rind, and small pieces of meat. Another part of the bacon will be cut into squares, from which, after melting, a white and tasty pig lard is obtained.

Entrails - liver, heart, lungs, spleen, kidneys, tongue - are cooked in 95 ° C water. Boiled meat, cooked rice and the blood of the animal collected at slaughtering are added to the mix. Everything is chopped and stuffed in the intestines, to obtain the “sângerete” and “caltaboș”. Seasoning is done to the taste of each farmer. The unused bits of meat, along with gristle are boiled, to form the stuff for ”tobă”.

The sausages are made from minced raw meat, seasoned with paprika, pepper and garlic.

The sausages, the bacon, the ham, the ”caltaboși” and ”toba” are smoked. Thus, these products prepared by salting, brining, boiling and smoking are preserved for more than half a year, either in the pantry or in the attic of the house.

For details regarding the cost and other details, please call the host of the program at the following phone numbers:
Ivó/Izvoare – Botházi András: +40741232744
Tusnádfürdő/Băile Tușnad: +40749066008
Szentegyháza/Vlăhița: +40744680753
Borszék/Borsec: 0266337001
Csíkrákos/Racu: +40745180649
Gyergyócsomafalva/Ciumani: +40746337722

Program overview

  • Culinary

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