Whatever regulators of Brussels might think, pig slaughtering is not just an old-fashioned way of meat processing but also a traditional feast of families and friends across Central European countryside, including Hungarian villages. Traditionally it takes place in the autumn or winter, participants starting with strong shots of pálinka in the early morning when the temperature is still cold enough to preserve fresh meat during butchering, a multiple process accompanied by various local rituals.
Although traditional pig slaughtering is rather becoming a rare folk custom today, luckily there are places where life does not change so rapidly. Professional photographer Balázs Mohai, who works for Hungary’s news agency MTI, paid a visit recently to the village of Lövéte, a Hungarian-populated settlement in Transylvania to record an authentic local pig-slaughtering from the first moment to the last.
via MTI and origo.hu photos: Balázs Mohai – MTI