- Title: HUNGARY: Buchers compete in pig slaughtering contest
- Date: 12th March 2009
- Summary: (SOUNDBITE) (Hungarian) BUTCHER, ANDRAS HAJNAL, SAYING: "From one pig, we have to make 10 kilograms of sausage, 12 kilograms of white and black pudding, two kilograms of white bacon, two kilograms of fried skin and one piece of ham. These are the rules. Anything extra is a benefit but this is the minimum we have to produce." VISITORS TOURING OUTDOOR FESTIVAL VENUE BUTCHERS CUTTING MEAT AND MINCING MEAT MINCED MEAT COMING OUT OF MINCER VARIOUS OF BUTCHERS MIXING SPICES INTO MINCED MEAT VARIOUS OF FILLING OF SAUSAGE BUTCHER PUTTING SAUSAGE ON RAIL JUDGES TALKING WITH COMPETITORS JUDGE WRITING NOTES (SOUNDBITE) (Hungarian) BUTCHER, ISTVAN PISOK, SAYING "This whole festival is a very good thing because we can meet old friends, maintain traditions, and we can make people understand that we would like to build our village community." PIGLET AND CHILDREN STANDING BY TO CHASE IT PIGLET VARIOUS OF CHILDREN CHASING PIGLET PEOPLE WATCHING AND SMILING PEOPLE LINING UP FOR SAUSAGES SAUSAGE BEING SERVED FOLK BAND PLAYING VARIOUS OF PEOPLE EATING PIG LEG ON TABLE
- Embargoed: 27th March 2009 12:00
- Keywords:
- Location: Hungary
- Country: Hungary
- Topics: Light / Amusing / Unusual / Quirky
- Reuters ID: LVA61IRRZNXY940AWPHQXM2PBH1M
- Story Text: Hungarian butchers slaughter pigs and compete in speedy cutting, slicing and meat processing in a traditional village festival in eastern Hungary.
It is early morning, but the day is about to end for dozens of pigs in the village of Abadszalok in eastern Hungary.
Within minutes, Hungarian butchers apply electric shocks to the pigs, slaughter them, burn their skin, cut their meat and produce a range of pork meat products for hundreds of locals and visitors of the village festival, one of Hungary's biggest traditional butchers' contests.
After the slaughter and a strengthening shot of homemade Palinka spirit, the competition of pork meat processing begins.
After the pigs' blood is let out, the hair on the pigs' skin is burnt off, either with a gas-fired flame torch or a burning stack of straw covering the dead pig.
"From one pig, we have to make 10 kilograms of sausage, 12 kilograms of white and black pudding, two kilograms of white bacon, two kilograms of fried skin and one piece of ham. These are the rules. Anything extra is a benefit but this is the minimum we have to produce," says Hungarian butcher Andras Hajnal, who takes part in the competition.
The butchers split the carcasses and chop them up, as every part of the pig is used for eating.
Some bits are turned into spicy sausages or Hungarian "pig cheese" which is similar to the Scottish haggis, while the fat is fried to make scratching and the legs are smoked.
While butchers demonstrate their expertise in meat processing, children enjoy chasing piglets in a competition aimed to prepare them for adult pig killing. The chase game is one of the festival's oldest traditions.
During the day, a team of judges go round the tables and assess each type of produce.
But the festival is more than just a competition of butchers' skills.
It is a social and cultural event which brings together old friends and old communities.
"This whole festival is a very good thing because we can meet old friends, maintain traditions, and we can make people understand that we would like to build our village community," butcher Istvan Pisok said.
Drinking and eating is almost compulsory as the teams, which compete in several categories from best sausage to the most creative tent design, invite visitors to try and taste everything. - Copyright Holder: REUTERS
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