The alphabet of pig butchering

2023. 10. 20.

„B” as boiling

When slaughtering a pig, the ingredients for the sausage and the brawn(pig stomach filled with mainly chopped boiled pork head and ear meat, and mildly smoked) are usually cooked slowly and for a long time at a temperature lower than 100 degrees. Bacon is also used to be prepared in this way, which is finally flavored with red pepper and garlic.

„B” as butcher

The definition of a butcher: The person responsible for killing the pig

„F” as fleshy bone

The fleshy bone is the best possible raw material if you want to make broth. Cook the bones in a large pot with lots of vegetables over low heat for 4-5 hours.

„B” as brawn

“Once upon a time was a poor man in the world; he had a wife, three daughters and a little pig. They killed the little pig and put its meat in the attic. The sausages, white and black pudding, and ham have already run out, only the pork brawn remains.” In this classic tale, a brawn attacks the family. Basically, this completely peaceful dish is made from boiled head meat, skin and offal.

„S” as smoking

Smoking not only preserves food, but also gives it a special taste. Homemade smoked sausage is an indispensable ingredient of Hungarian gastronomy. Various smoked meats (such as shanks or sides) are essential ingredients for a good bean soup. Shavings or sawdust of all types of wood can be used for smoking, except for pine and poplar. Before the operation, the meats are prepared with a wet or dry marinade.

„O” as onion blood

The indispensable breakfast of pork butchering is onion blood. The men kill the pig and pour its blood into a vessel. After clotting, the women boil the blood in hot water, then sauté it in fat with onions. During this time, the pig lies in the yard and waits for further processing.

„P” as pig's claw

Pig's claw is a divisive meat. You can love it, you can hate it. One thing is certain: no one is indifferent to him. Leathery, fatty, bony part of the pig. It is rich in collagen.

„R” as ribs

One of the best moments of pig slaughtering is when the fresh roasts are ready for lunch. This is when you can relax a bit. The ribs are the queen of fresh baked goods. The rib bone adds great flavor to the meat and is pleasantly juicy. It gives you enough energy to finish the day.

„S” as scorching

Depilation of the pig can be done in several ways. It was the school of old that the pig was covered with straw and then set on fire. This was later replaced by gas -powered scorchors, specifically designed for this purpose. After scorching, the pig should be thoroughly cleaned so that the bacon is not hairy.

„B” as boldness

A pig is a strong animal. It can reach 150-200 kg. Despite how delicious sausage and bacon are, pigs don't want to be sausages or bacon. So don't expect much cooperation from him. It won't make our job any easier. Catching it is usually a task of 4-5 people.

„SC” as sour cabbage

It is often put on the table during pig slaughtering. This delicacy should be made in layers. Place a portion of sauerkraut at the bottom of a large pot, followed by a layer of meat. This is where the spices come in, along with a little bacon. Chopped garlic is sprinkled on top, followed by a layer of red onion. This layering is repeated until the pot is full. Bake in the oven for about 2-2.5 hours. It is especially delicious made from fresh pork meat.

„BP” as black pudding

"This is Jóska,

This is Gyurka,

This is the black pudding!

Jóska, Gyurka, black pudding,

How good is the liver pudding!

Wow, good to bake!

The sausage is good in winter and summer!

here is the bread

here is the salt

It's so good to eat sausage!"

– claimed the advertisement in the '80s. This hasn't changed much since then. "It's good to eat sausage!" - it's hard to argue with that.
The advertisement can be viewed here.

„F” as fat

Fat has been a staple of Hungarian cuisine for centuries. It has now been partially replaced by modern fats, but there are households where they still cook exclusively with fat.

Have we made you want to butcher a pig? If you are preparing for the first pig slaughter of your life, you will definitely need a more experienced companion who will help you get all the necessary tools, including a meatincer, for example!