Diszno Vagas (pig killing)

Don't worry, this was not the one we killed

Diszno Vagas is a popular tradition that takes place on farms in the countryside of Hungary during late fall and early winter. Family and friends get together and dedicate a weekend to the killing, butchering and preparation of a pig. The weekend is filled with lots of drinking and eating, and much of the meat that is prepared can be frozen and eaten throughout the winter months.  One of my colleague's was able to arrange for us to be present for the diszno vagas at her boyfriend's brother's farm. The farm itself was about two hours drive from Budapest and houses about 50 mangalica pigs, some chickens and ducks, a horse,10 dogs, and five cats. The morning starts with the killing of a pig. Correction, the morning starts with shots of pálinka and then the killing of a pig. They chose to kill a hefty mangalica that had an injured hoof and was already in quite a bit of pain.  Immediately after shooting the pig some blood is drained and brought to the kitchen to be cooked on the stovetop with garlic and onions.  Then the hard work begins and the pig must be cleaned and butchered.  There were so many steps involved, instead of explaining them all, I will show you the progression below.

Step 1: Pálinka

Step 2: Kill pig

Step 3: Drain blood for cooking

Step 4: Bring pig in

Step 5: Torch hair

Step 6: Begin removing hair

Step 7: Torch skin

Step 8: More pálinka

Step 9: Scrape torched skin

Step 10: Cleaning pig

Step 11: Remove head

Step 12: Remove organs

Step 13: Split spine and begin butchering

Step 14: Grind meat for sausage

Step 15: Seasoning meat for sausage

Step 16: Sausage cased and ready to cook/freeze

Step 17: Cook meat in outdoor wood-fire oven

Step 18: Jo étvagyat (enjoy your meal)

This was such an incredible weekend and I was so happy that I got to share it with my wonderful colleagues, Bill, and our friend James visiting all the way from Chicago.  Every now and then it feels good to get out of the city and just spend some time in the countryside. Oh, and the food was AMAZING.  I probably ate more pork in this one weekend than I had in the last 10 years of my life (that really is probably true).