Ignatul, a tradition from Transylvania that is hundreds of years old.

The Tradition of Pig Slaughter in Transylvania

Whether you are a tourist or not, if you visit any village in Transylvania on a winter day before Christmas, you will surely hear the last squeal of a pig. The pig slaughter in Transylvania is a tradition that brings the whole family together. The entire day is, in fact, a ritual that must be diligently observed so that the resulting dishes can delight the entire family for the rest of the year.

Key Moments of the Ritual

The most important moment of the pig slaughter is the removal of the spleen. The elders watch this moment with interest, knowing that:

• If the spleen is thick, the winter will be harsh but the summer fruitful.
• If the spleen is thin, the winter will be milder but the summer will not be as bountiful.

Another important moment is the singeing of the pig. In the past, this was done using straw, giving the skin a much better taste. However, this custom is less practiced today, as it is common to use gas burners.

The Skinning Process

After the pig is nicely browned, the skin is cut off, one of the joyful moments for children, who go crazy for the skin and the pig's ears. If the pig is old, it will not be skinned, but from its hide, the villagers craft traditional footwear to keep warm at home.

Once the skinning is done, the offal begins to be prepared:

• Sausages
• Blood pudding
• Head cheese
• And many more, all filling the pantry and attics of the countryside homes one by one.

The Feast

Everything concludes with a meal attended by all those who helped with the pig slaughter. The pig's feast is said to be the best food right after the pig has been slaughtered, and if you find yourself in Transylvania, a good plum brandy will whet your appetite.