Fogasház
has never wanted to drive a wedge between its current and prospective guests, and it isn’t planning to start now. All it wants to do is organize a traditional
cultural
and
gastronomical
event based on centuries-old (Central) European customs for its non-vegetarian patrons. In the first week of the carnival season they would like to recall that for a long time in the past pretty much all the meat peasant families living in a self-sufficient way in villages and market towns would eat was one or two pigs throughout the entire year.
The
pig slaughter
was a family affair: in the evenings, after the work for the day was done, there was a huge feast with pork soup, stuffed cabbage, black-pudding and sausages, as well as singing and dancing.
During other, busier periods there was no time for such extravagant meals or parties. Let’s see Saturday’s event as a reminder, a way to show respect for the past when our ancestors were looking forward to this time as the most important celebration of the year.
However, the Fogasház team would like to be considerate towards those
abstaining from meat
as well, so they’ll refrain from slaughtering the pigs on the premises and waking the whole street with the squeals.
Buffet
breakfast
:
From 8:30: Peasant style hors-d'oeuvre platter, primeur vegetables and fresh bread (spicy sausage, brawn, home-made liver pate, paprika salami, greaves)
From 9:30: Cooked pig’s blood with onions and pork liver in Hungarian vegetable stew
Morning and afternoon:
Bread with sausage fat and red onions
Buffet lunch from 12:00:
- Hungarian pork soup with cooked meat, vegetables and “strawberry leaf” noodles.
Pig slaughter products grilled on the spot:
- grilled sausage and Hungarian black-pudding
- grilled pork ribs
- grilled bacon
- spare ribs with mustard and garlic
- pork chops with skin
Side dishes and condiments:
- potatoes fried in sausage fat
- steamed red cabbage
- home-made pickled vegetable mix
- mustard, horseradish, freshly baked bread
