slaughtering pigs

Bansko

137 (a) zìmata a ga se zakòla: prasètata
In the winter, when we slaughter the pigs.

138 (RSh) kogà kòlete prasèto
When do you slaughter pigs?

139 (a) emi kade kòleda
Well, at Christmas time.

140 (RSh) ama predì ili sled kòleda
Well, [does that mean] before or after Christmas?

141 (a) predì kòleda predì kòleda zakòlat
Before Christmas, they slaughter [them] before Christmas.

146 (RSh) nà ràskaži kogà ste klàli gùdetu kè gu rasfasòvate
Tell me [about it]: When did you slaughter the pig, how did you divide it up?

149 (a) gùdetu kugà gu
Well, when [you take] the pig –

152 (a) mašìnka s bendžìn go cɤ̀rva:
They redden [it all] with the blowtorch.

155 (a) à rùkame kolàč dòje kolàče zakòle gùdetu
We call the butcher, the butcher comes, and he kills the pig,

157 (a) i go polìvame s vrɛ̀la vòda ìska da vrì v kazàne vòda
and we pour boiling water over it – the water needs to boil in the cauldron.

158 (a) polìvamè gu s vrɛ̀la vòda i pokrìvame z diplò da se zadùši̥
We pour boiling water over it, and cover it with a rug so it will stew a bit.

159 (a) trònka pokrìeme i stɤrgà več'e màže žèni i
We cover it for a bit, and then we start scraping it. Men and women

160 (a) stɤrgà: gùdetù da se oplɛ̀ši kòzinàtḁ uvedè se kòzinàtḁ
scrape the bristles off the piglet until it's “bald” and all the bristles are gone.

161 (a) pòsle go pɤ̀rža: s mašìnka
After [the bristles are gone], then they scorch it with a machine –

163 (a) z bendžìn tu: takà gu pɤ̀rža: pɤ̀rža: rèda: ta stàne
a blowtorch. "Psss" – they scorch it up and down in rows, and it gets

164 (a) iscɤ̀rvi se stàne ùbu: ma se ukàdi i sètn'e
all nice and red, But it's also smoky [from the blowtorch]. So next

165 (a) so sapùn' s vòda se mìe stɤržè
you wash it with soap and water, and scrape [some more],

166 (a) ta stàne bɛ̀lu ta cәrvèna kòžata čùdna sɛ̀m ùbuu
until the skin gets all white and then red. Wonderful, totally beautiful!

168 (a) i se razrɛ̀žuva udrɛ̀že se udgòre tòkmu udòlu
And you slice it – the same distance from the top and from the bottom,

169 (a) kurèmu se rɛ̀že vìkame smɛ̀nka
to cut [into] the stomach, [to] what we call “smenka” (spleen)

170 (a) nìj gu vìkame tovà smɛ̀nka
– we call that [part] “smenka”.

171 (RSh) kàk go vìkatè
What do you call it?

172 (a) tovà gu vìkamè gu smɛ̀nka tovà što sè razrɛ̀žuva
We call it “smenka” – that part that you cut out ...

174 (a) ut kurèmo i se podadà crevàta podadà
... of the stomach so that the intestines appear. They come –

175 (a) podadè se kulàk mastà pɤ̀rvu povedè bàbata
they come into view, first the leaf fat. The old woman pulls it out –

176 (a) bàba si ìma da da razbìra tìa rabòti
there's old women who understand [how to do] these things –

177 (a) povedè bàbata kulàk u mastà
the old woman pulls out the leaf fat in the lard,

178 (a) ta izvàdi crevàta ta crevàta i mìeme
then brings out the intestines. And we wash the intestines

179 (a) z gorèšta vòda su sapùn' sus ucèt sus sìčku
with hot water, with soap, with vinegar, with everything [we have]

181 (a) da sà izmìeni ùbuù ta nafpàame vèč'e kɤ̀rvəvìci
so that they [get to] be really clean. And then we stuff blood sausages.

182 (a) odɛ̀lno zejrè si ìma za kɤ̀rvəvìcitè ә rìbicìte
There's separate sorts of stuffing for the blood sausages. The parts of meat

183 (a) za kɤ̀rvəvìci si ìma udɛ̀lnu bɛ̀liɤ dròp ә ә sɤrcètu
[that go into] blood sausages are separate – the lungs, then the heart,

184 (a) takvìa mèš'č'ini i krɤftà im za kɤ̀rvəvìci̥te̥
such bits of meat plus the blood – [it’s all] for the blood sausages.

186 (a) a pa pò ùbavìte krɛ̀šč'inì se nafpàva: bàbici stàrec kàzvame
But the nicer bits of meat are for “babitsi” (tripe), what we call “starets” –

188 (a) i šužùci tkà tavà napràime i pòsle slanìnatà se razrɛ̀žuva
and [for] sausages. So, that's what we make. And then the pig fat is cut up,

189 (a) i ja nasòluvàme f kàca ìmamè slanìnevi kàci golɛ̀mi
and we salt it in a barrel – we have big “pig fat barrels” [for this].

190 (RSh) ràskaži kàk go pràetè tvà slanìnata l
Tell [us] how you do this, [process] this pig fat.

191 (a) slanìnatà le
The pig fat?

192 (RSh) da
Yes.

193 (a) amì razrɛ̀š' a na šès parčèta ednàš takà na puluvìnata i
Well, you cut [the pig] into six pieces, once like this in half, and

194 (a) sètne gu takà na trìš' na šès parčèta alì e golɛ̀mu prasètu
then [you cut] it like this into three – into six pieces if it's a big pig,

196 (a) alì e malènku ìnače trì mòže [laughter] i na se nasòluva
but if it's a small [one] then three will suffice. [laughter] And then you salt it.

197 (a) f kàcatà se nasòli i več'e: takà ostàne f kàcatḁ
You salt it in the [brine] barrel, and it stays in the barrel

198 (a) càla zìma ta proletà e izvàdime
all winter, and we take it out in the spring.

200 (a) sà e f ìzbatə̥ f ìzbatà e sà ta e ednà e
Now it's in the cellar. It [stays] in the cellar now, until it's more or less

201 (a) ispèčena isùšena sɛ̀m ùbo a prez zimàta du màrta
done and dried, really nice. So [it's there] all winter, until March.

202 (a) i f màrta daže na kràjɤ na màrt se izvàžda
And in March – at the end of March, in fact – you take it out

203 (a) si vìkame da ja fàne màrtenskìa vɛ̀ter
so it can, as we say, get a whiff of the March wind –

205 (a) dròpkata
these meat chunks.

212 (a) aa əm takòva bɛ̀š'e stàru vrɛ̀me i sà
Well yes! So – that's how it was in the old days. Now too,

213 (a) si i tùka si kòleme kòleme prasète nìe sè
it’s like that here. We slaughter – we slaughter all our [own] pigs.

215 (a) jà sà ne kòla vèč'e ot sì sam uddɛ̀lnu ta decàta
I don't do it any more myself now because now I'm alone, but the children

216 (a) kòlaa tìa mi dàvaa jà nèam ama ga
do, and they give me [meat]. I don't have any [of my own]. But when

217 (a) bèše mažò mi žìf kòle:me i golɛ̀mi prasèta ta pu dvɛ̀
my husband was alive we'd slaughter big pigs, two at a time.

235 (a) ta mu pràš'č'ajme f sòfia ùč'eš'e̥ pràš'č'ejmè mu
And so we sent him – to Sofia [where] he was studying – we sent him –

236 (a) bɛ̀jme zaklàli dvɛ̀ prasèta pa f kutìi mu pràš'č'ejme svìncka màs
we'd slaughtered two pigs, so we sent him containers of of lard

Subscribe to slaughtering pigs

Text copyright © 2011-2016 Ronelle Alexander and Vladimir Zhobov. Texts and other parts of the website may be copied only for non-commercial, research, or educational purposes, provided the source of the material is cited accordingly. Cited material may not include the entire website or substantial portions thereof.
Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

by Dr. Radut