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 f 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

Glavanovci 3

70 (b) togàva bèxa zaklàli prasètata vèče i dàvaxa sušenìci

They’d already slaughtered pigs at that point, and were giving sausages.

Skrŭt 3

11 (f) sutrintà kòj kolè prasèto kòj na prɤ̀vio dèn’

In the morning someone slaughters a pig, some on the first day,

12 (f) kòj na ftòrio dèn’ postà si pòstat togàj pòstejme

some on the second day. And they do the fast – back then we fasted

14 (f) k’i čèkame da dòim ot crɤ̀kva i što ìma fkàštə

We’ll wait till we get back from church, and then [with] whatever’s in the house,

15 (f) k’e napràime jàdene mrɤ̀sno nèšto i k’e àjde prasèto k’e se zakòli

we’ll make a dish with fat in it. Then it’s time to slaughter a pig.

Vladimirovo 2

28 (a) ša ti kàam tìja cɤ opìnki sɤ ot prasèto

I’ll tell you about them, these – The “opinki” are from the pigs

29 (a) dèk sme go klàle na na kòleda

that we[’d have] slaughtered at – at Christmastime.

60 (a) è ə ə ko ko kòleda zakòl’ame prasèto zbìrame sɤ

Well, at Christmas we slaughter a pig, we gather together –

61 (CG) à kɤ kɤkvò jadèxte sa sa sàmo prasè ili

And what did you eat? Only the pig? Or –

62 (a) e nè prasè nè

Well no, [not just] the pig. No.

65 (b) nè nè tovà za drùgite dnì a kogà kòl’ate prasèto

No, no, that’s for other days. When you slaughter a pig,

66 (b) izbèrɤd dobrò mescè upṛ̀žɤt elì opekɤ̀t

you choose the good parts, you fry them or roast them …

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slaughtering pigs

Bansko

Glavanovci 3

Skrŭt 3

Vladimirovo 2