Butchering day in Semedraz today Traditionally, butchering livestock in the village for the winter is done in December (except for my dried lamb ribs (pinnekjøtt) which was done 5 weeks ago) in Serbia. This is an event and 6 pigs - one more than 200kg, had to surrender to us humans for our winter food and pleasures. Schwartzi (fat boiled till it gets brown and slightly salted) is made on the spot. Of course we also have to taste the fresh meat (on the barbecue) in order to accept the produce.
Posted on: Sun, 07 Dec 2014 14:50:57 +0000
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