Pig slaughter

The pig slaughter is supervised by a hotel or partner butcher with the active help of the participants.

As is traditional, blood and liver are prepared, from which the participants have breakfast/brunch. Then the processing of pork begins: cutting, sorting, mincing and sausage and “hurka” stuffing. Meanwhile, the pig's lunch/dinner is being prepared: soup, roast sausages and “hurka” with a side dish of pickles.

Our playful exercises will of course be incorporated into the pig slaughtering process, with each exercise taking place at the appropriate time.