History and origin of pig slaughter
In those time people only used pepper and salt to flavour the bacon. In the 18th century the capsicum spread over. They started to use it with bacon, sausage, goulash soup and chicken.
In the 1950s, it was illegal to slaughter pigs without permission, but because of starvation people were forced to slaughter pigs secretary in their cellars without the hard-to-get permission. This was called as black slaughter.
Tradition of pig slaughter
At a specific time on Egyed’s nameday, on 1st of September the pig was caught to gain weight. Traditionally 30th of November was the starter for pig farmers, so this where Saint Andrew’s Pig day is came from. The carnival period is the time of feast, weddings and pig farmers. There are many reasons for winter wedding but one of them is that they needed meat for the wedding and they needed fattened pigs.
The killing of pigs and the subsequent pig farm is a significant and anticipated event in the winter months. Even the children stayed at home from school as it was a big family event. On the early morning the pig killer coma or brother-in-law was already rattling through the gate as no one would kill their own pig.
After singeing everyone in the family has its own role. Women cooked the blood for breakfast, cleaned the garlic, washed the pig’s gut, stuffed the sausages and so on… Sticker opened the pig and salted the bacon. Master of the family only created the cheerful mood and poured the Brandy.
Often relatives and neighborhoods arrived to help in the slaughter and next time they get back the kindness also. For lunch, women cooked broth soup and capsicum meat. The highlight of the day was the pig-killing. Family invited every relatives, good friends, some neighbours and everyone they liked.
During the slaughter of the pig they often lifted their glasses to bring luck with the next year’s pig.
At the end of the dinner the farmer often started to sing followed by others and they turned women around in the good mood.