I wouldn't be living the
real Hungarian life if I didn't dig a little... and sometimes, to discover the authentic traditions, I've got to trust the locals to show me the lay of the land (
Magyar föld). This weekend, that meant getting dirty and experiencing something I've never even imagined I'd ever be part of... driving to the countryside to partake in a pig slaughter.
Since I arrived in early August, I have made it publicly-known that I am interested in learning about, seeing, and participating in all things Hungarian. I am only here for one year, and I want to experience true Eastern Europe... the people, the culture, the traditions, etc. My students keep it real, making me stand by my words... and, when two of my seniors approached me with this opportunity, I couldn't refuse. To be honest, I was sick from the notion alone, and couldn't believe I signed up for it... but there was something about the pig killing that interested me, something convinced me it was a must-see... and if I was going to see it, why not be part of it?
The Disznóvágás was in a countryside village called Somgogysárd. Peti and Máté, two of my favourite students (and recent champions of Diák Hét:
Students Week as part of the 12A class) celebrate the long-standing family tradition at their grandparents farm every winter. The twins have been part of this day since they were two-years old, and have grown to look forward to the family gathering each year. I was honoured that they included me in their family heritage.
I got picked up just after six in the morning, and before seven, I had met the extended Tárkányi Family, and was engaging in the first part of the annual ritual... drinking pálinka, of course. Everyone takes part, in the drinking and in the work... from the ninety-five year-old great grandmother to the youngest of the children. Everyone has a role; the women were busy prepping, cooking, and serving up booze, while the men were outside herding the drift. Before the sun came up, we had two pigs down but still the majority of the work ahead of us...
There is no way I can write (in words) or show (with photos) what I experienced on Saturday... but I'm glad I did it. I have no interest in killing animals; I have never been hunting before and I don't even care much for fishing... but for some reason, I thought it was right that I finally saw the process for myself. Ever since seeing
Food Inc. a few years back, I have thought a lot about what I eat and where it comes from. I was curious. Now, I'm still curious, but I'm happy to have gained
real experience to work into my deliberation.
By the end of the morning, I was covered in mud and blood, buzzed on pálinka and forralt bor, and had a head-full of new perspective. We took a break for lunch, and it was delicious! Peti and Máté's mother made gulyás with fresh pork (the freshest pork I'll ever eat), and the women also prepared vese és agyvelő (you may or may not want to know what this is, so I'll leave it in Hungarian and you can look it up if you are truly curious and have a strong stomach), potatoes, etc. It was quite the feast and of course was followed with some delicious cakes and desserts (like any Hungarian meal).
In an effort to keep things mild, I withheld the finer details and bypassed the vivid photos... But, all in all, it was a powerful learning experience! Máté and Peti have the kindest family and they really appreciated my participation. I am fortunate to have had the opportunity to take part of such a special custom with such great people... we had a lot of laughs and enjoyed the spirit of the gathering, the company and the teamwork.
I wouldn't be living the real Hungarian life if I didn't dig a little... and sometimes, to discover the authentic traditions, I've got to trust the locals to show me the lay of the land (Magyar föld). This weekend, that meant getting dirty and experiencing something I've never even imagined I'd ever be part of... driving to the countryside to partake in a pig slaughter.
Since I arrived in early August, I have made it publicly-known that I am interested in learning about, seeing, and participating in all things Hungarian. I am only here for one year, and I want to experience true Eastern Europe... the people, the culture, the traditions, etc. My students keep it real, making me stand by my words... and, when two of my seniors approached me with this opportunity, I couldn't refuse. To be honest, I was sick from the notion alone, and couldn't believe I signed up for it... but there was something about the pig killing that interested me, something convinced me it was a must-see... and if I was going to see it, why not be part of it?
The Disznóvágás was in a countryside village called Somgogysárd. Peti and Máté, two of my favourite students (and recent champions of Diák Hét: Students Week as part of the 12A class) celebrate the long-standing family tradition at their grandparents farm every winter. The twins have been part of this day since they were two-years old, and have grown to look forward to the family gathering each year. I was honoured that they included me in their family heritage.
I got picked up just after six in the morning, and before seven, I had met the extended Tárkányi Family, and was engaging in the first part of the annual ritual... drinking pálinka, of course. Everyone takes part, in the drinking and in the work... from the ninety-five year-old great grandmother to the youngest of the children. Everyone has a role; the women were busy prepping, cooking, and serving up booze, while the men were outside herding the drift. Before the sun came up, we had two pigs down but still the majority of the work ahead of us...
There is no way I can write (in words) or show (with photos) what I experienced on Saturday... but I'm glad I did it. I have no interest in killing animals; I have never been hunting before and I don't even care much for fishing... but for some reason, I thought it was right that I finally saw the process for myself. Ever since seeing Food Inc. a few years back, I have thought a lot about what I eat and where it comes from. I was curious. Now, I'm still curious, but I'm happy to have gained real experience to work into my deliberation.
By the end of the morning, I was covered in mud and blood, buzzed on pálinka and forralt bor, and had a head-full of new perspective. We took a break for lunch, and it was delicious! Peti and Máté's mother made gulyás with fresh pork (the freshest pork I'll ever eat), and the women also prepared vese és agyvelő (you may or may not want to know what this is, so I'll leave it in Hungarian and you can look it up if you are truly curious and have a strong stomach), potatoes, etc. It was quite the feast and of course was followed with some delicious cakes and desserts (like any Hungarian meal).
In an effort to keep things mild, I withheld the finer details and bypassed the vivid photos... But, all in all, it was a powerful learning experience! Máté and Peti have the kindest family and they really appreciated my participation. I am fortunate to have had the opportunity to take part of such a special custom with such great people... we had a lot of laughs and enjoyed the spirit of the gathering, the company and the teamwork.
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