When you ask around you, you will find only a few people who have a positive relationship to the pig slaughter. At the same time, it is a tradition arising from the need to feed the family. “When I am an old butcher, I would like to go around the pig slaughtering in various places and find out what they do,” says the top butcher of Amasso František Kšána the younger.
The butcher shop at Prague Břevnov was one of the years where the customer is really master. You couldn’t even have a pinch of doubt that you might be delaying or hurrying. And you could be absolutely sure that you will not only get a perfect piece of meat or sausages, but also guaranteed good advice when you didn’t know exactly what you were going for.
Local butcher František Kšána the Elder and his lady served you so that you remembered it for a few weeks. “My dad gave me trying to teach the customer to eat well. To know how to taste any thing, ”describes František Kšána the Younger. A son who focuses on the same field. And he has an equally resonant name today. Only a place in a family butcher shop passes its experience elsewhere.
Originally in the butcher shop, our meat in Dlouhá, now more professionals as the top butcher of AMASO. “Compared to my dad, I do a lot of things differently, I go more in detail, otherwise I cut meat,” he thinks. “But it is important, and he has always told me, learning and learning to think. To get the best result of the IZ piece of meat, which was quite ugly at the beginning. ” And this applies not only to the pig slaughtering.
When is the traditional time for a pig slaughter?
From an earlier point of view, when you could not normally come to the store and buy any meat, it was time to slam the winter when it was cooled. Since October or November. It then ended at a time when it began to warm. It is generally said that the carnival, but in my opinion, who was hungry, at least killed the hen to make his soup and it was good again.
How is it that this natural thing before is such an emotion today?
When we think about it, we live in a perfect time. Take your phone in your hand and order several types of meat from different parts of the world within a minute. But a few decades ago there was not much meat in shops. It wasn’t common for you to buy everything. And so we think about things that our ancestors wouldn’t even think of. The fact that the animal is properly stunning, killing, blending, it belonged to life. Our digestive system is adapted to eat meat, even to a small extent. And the killing of the animal is inseparable.
Can we look at the pig slaughter today?
There is a decree saying that killing an animal is not a theater or some attraction, it should have its boundaries and cushions. And that’s right. When it kills, it is important that the animal is at rest, as well as a butcher and the rest of the household. And it is not possible if the crowd comes to see. The right landlord should not let you home at all. And if you know each other well, it must not give you anything according to the legislation. Because anything can happen, and if you get sick of some (albeit inadvertently) poorly prepared goodies, it’s a problem. Home pig slaughtering today means that it should be within the household.
But it wasn’t that thing before, or am I wrong?
Of course. Previously, the animal killed themselves and people were distributing retirements in their families. And in a week or two, another family killed again and distributed retirements again and people helped each other like that.
But do you show the pig slaughtering at least to future butchers?
Even in schools it is on the edge. But when the butcher is to learn how to kill a pig, logically he has to see it. If we want to pass it on, we can’t close the door and say: Now don’t look until in a moment. Otherwise, we cannot pass the tradition.
Is there anything that doesn’t belong to the pig slaughtering?
The first thing I can think of is alcohol. The butcher should have one little shot on the courage, or rather to calm down. To make the animal to feel that he is afraid, because it then stresses him back. And then maybe beer when it flavor the sausage. But alcohol does not belong to the workplace, even if it is a workplace in your backyard.
Does the pig slaughter have any fixed points? Exactly the procedure?
In the beginning, it must be correct stunning, when the projectile from a special gun interrupts consciousness in a few seconds. In our country, the pig is let, even if there are nations that let the blood inside collide. It is done in Ukraine. Then it is necessary to get rid of the bristle pig – there are also different procedures. If you saw pig slaughtering all over Europe, it is not done anyway. And a bit of a pig slaughter also differs from the village from the village. The bristle -free pig needs to be hung, which is not fun, because it weighs even one hundred and fifty pounds, then eject, and then gradually start processing, from guts to meat.
The pig slaughter is actually a perfect example of processing the whole animal.
This is not really new from the snout to the tail. And it’s right, because the animal grew to benefit from it. It is a pity to throw away something unnecessarily.
How to learn to eat neglected pieces of an animal, such as guts?
It is a pity that these parts of the animals are forgotten. In Japan, for example, I ate food, whose main part was only the cloth parts of the meat – the shiny pieces and the so -called Žoužele. The thing I love. In addition, they have a much higher nutritional value than, for example, chicken breasts in a sandwich. Eating this is the important thing. Put your liver at least once in a ro
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In the podcast IREPEPTER TO EAR For you, we talk to interesting experts and inspiring personalities from various fields and bring answers to the questions that bothers you. You can find a new episode every Tuesday at noon not only on podcast platforms, but also on our website.
