they kill a pig. So they do this because along time ago they would need to have food for them self’s. So what happens is about 3 times in the winter. They wake up really early in the morning at like 4 and around 5 maybe they kill the pig. They usually cut a slice on the bottom of its throat and then the blood flows into a bucket. I really wanted to see this, but I did not get the chance. So I will start with what I did get to do. Right now people do not usually kill the pigs because it is to warm. They usually do them in the beginning of November, before Christmas so that Christmas will have really good-fresh food, and then maybe at the end of January early February. I thought I was not going to get to be in one, but then my host mom called on of her friends and it just so happened that her company was going to have one. Turns out that her friend lives in Romania where Hungary used to be. It is a Romanian city, and everyone here speaks Romanian but there are lots and lots of Hungarians still here. Not just in Nagyvarad, but all over the country. So their company is going to have a party and so they will have a
Disznotor before it so there will be really good food. But unfortunately they would not let me go to the actually killing of the pig. The pig was killed in a little village out side of the city, cause you cannot really kill a pig in the city, and then they borough it here. When they brought the pig here the first thing they did with it is burned of the hair. They had this machine that was like a hose but instead of water coming out, fire came out. So then the hair burned off and they pushed all the burnt hair of off the pig with a shovel. Then after that they burned the skin. So then the whole pig was black, and then they peeled off, or scrapped off the black layer of skin and once again the pig was white. The next step
was cutting open the pig and taking out all of the things from it. So what happens is that they use almost all of the parts of the pig. They put the intestines in on bucket, the head in a pot for cooking, the heart and liver in the same for cooking, and then brought the rest of the pig inside. We were in a cold room cause you have to have the meet stay cold, just like as if they would be doing it on a cold winter day. There they cut everything in to groups so the meet, the fat and these things. Then from all the fat, we peeled of the skin and made a separate pile, because we eat this skin here to. Since it was cooked from the fire, it is not soft is kind of hard and crunchy and we put salt
on it and then just eat it like that. They would not really like me help cut the pig I was more just watching. While the men were sorting all the parts the women cooked the intestine, liver, heart, lungs, fat and these parts in big pots or big tin buckets over the fire. But with the intestine they took out all of the parts from inside of the tub like things and then put the tub like things that we empty in water, they were kind of like long balloons. Then we started to make KOLBASZ. What you need for this is fat, meat, lots of salt and pepper and a hungian red pepper spice. But you have to ground the meat and the fat and then you mix everything together. Then we put the ground mixture into a
matching that on one end we put the intestine tube
on, and then turned the handle of the machine and the mixture went into the tube!! You can eat the kolbasz just like this but you can also cook it or smoke it. For me I think I like it smoked the best, and then it is hard like beef jerky. Then we made the HORKA. There are two kinds of horka, bloody and liver. The liver horka is made with all of the broiled intestine, liver, heart, and fat. This is ground and then mixed with tons of cooked rice, salt and pepper. You do the same process as the kolbasz but you only eat it raw or cooked. Then the bloody horka is called bloody cause guess what it is really
bloody! Yeah I know crazy, but you remember when I said that when they cut the pig’s neck and put the blood in a bucket, yeah with then after it hardened a little they put it in boiling water and then it because something like a sold and we ground that with fat. With this ground mixture we added salt and pepper and the same thing as the other horka. It is so crazy I think because they do this as a normal thing that way they can it, cause if they do not do it they will not have good food in the winter. We also made something else called teperto which is fried fat and we had this fresh and delicious!!
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