Pig cutting in Tihany

Who would not like to experience a traditional and genuine pig killing party, the smell of fresh, spicy red and brown sausages and the crispy taste of freshly made roast. Especially if everything is prepared in a furnace, and served with hot, home made, bread. Adding to the great experience is the fact that we prepare everything by ourselves, working from dawn to dusk, filled with good spirits fueled by the taste of fiery wines and fruit brandy, in an environment where our forefathers lived their lives. We would like to invite you to such a pig killing party weekend on the beautiful Tihany peninsula, in the Old Times Skansen-restaurant.

The package is available from November until the end of February, from Friday to Sunday.

The program:

Arrival on Friday after lunch to the sleeping quarters, then at 7 pm we await our guests in the Skansen Restaurant with a smoked cold plate, the unmissable wines of Tihany and fruit brandies (pálinka). In the mean time, we will utter a few words about the next mornings (dawns) activities involving the—not volunteer, but self sacrificing—pig. We eat and drink what we like, we will not set a limit. We will also make a fire in the outside furnace, so that the next morning we will only have to add a log or two. And when we feel like it, we retire for the night.

Saturday morning we start with a heart strengthening and courage inducing pálinka. When this is done, we fight the beast....when we have won, we drink another pálinka in its honor, and to calm our heartbeats. Then the work starts, from burning off the hairs—through preparation of bacon—to the tasting—all accompanied by music and singing. We follow our ancestors and increase our and our comrades good mood with drinking from time to time. The sausage making is always scored with points (The one who does not know why, will find out :-)) In the mean time we prepare—where else but in the furnace—roast, liver, brown and red sausage. We also prepare the home made bread—the pig killing party is only genuine with it. The same day we also prepare the pig jelly—a traditional Hungarian dish with jelly and pig meats. In the evening after work we sit together happy and pleasantly tired, talking through the events of the day, and when the time is right, we retire for the night.

Sunday morning we once again meet in the Skansen Garden, mainly to taste - and thoroughly criticize - the self prepared jelly from last night. We will also prepare the tasting package for the guests—so they will once again be able to relive the events from the weekend. The rest of the day is free, the rooms should be vacated at 6 pm.

Detailed service

Friday evening

smoked pig products on wooden plate, fruit brandy, red wine (no limit)

Saturday

coffee, tea, pálinka, wine (no limit), all day snacks (at least 3 times)

Sunday

coffee, tea, soft drinks, wine, pálinka, pig jelly, tasting package (red and brown sausage, bacon)

The package is available every weekend from November until end of February. On demand, it is also available on weekdays.

Price: 100 Euro/person