Please follow another pig from 2021 : • How to cutting and roa... Whether you are a tourist or not, if you go to any village in Transylvania on a winter day before Christmas, you will surely hear a pig chirping for the last time. Pork cutting in Transylvania is a tradition that manages to bring the whole family together. The whole day is in fact a ritual that must be thoroughly observed so that the resulting preparations enjoy the whole family for the rest of the year. the most important moment of cutting the pig is the removal of the spleen. The elders look at this moment with interest, because they know that if the spleen is thick in winter it will be heavy but in summer it will be fruitful, and if the spleen is thin in winter it will be milder but in summer it will not be as fruitful.
Another important moment is the roasting of the pig. In the past, this was done with the help of straws, the taste of the mouse being much better. But this custom is less common today, as it is common to use gas burners. After the proc is well browned, its rind is cut, one of the moments of joy for children, crazy about rattan and pig ears. If the pig is old, it will not be skinned, but from its skin the elders of the country bury their sticks to keep them warm in the house. After the rind is over, the entrails begin to come out: sausages, calabash, drum, blood sausage and more and more, all filling the pantry and the attics of the houses in the country.
It all ends with a table attended by all those who helped cut the pig. "Pig alms" is said to be my best food immediately after cutting the pig, and if you are still in Transylvania, a good brandy will give you all the appetite.