Svinjokolja
From Wikipedia, the free encyclopedia
Svinjokolja is a traditional method of slaughtering pigs in Croatia, sometimes referred to as "Kolinje".
"Svinjokolja" literally means "pig-slaughtering" (svinja=pig, klanje=slaughtering) in the Croatian language.
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[edit] Traditional Autumn activity
Svinjokolja traditionally takes place every Autumn when it gets cold in a majority of rural Slavonian households that farm pigs. Sometimes it lasts for three days. Some families visit their grandparents at that time of the year to help. To compliment the activities Croatian brandy or wine is drunk by participants during svinjokolja.
[edit] The process
- First, boiling water is prepared.
- The pig is slaughtered (traditionally with a knife, in recent times captive bolt pistol is used) then put in a wooden or a metal trough and showered with boiling water to help denude it of hair.
- The pig is then removed from the trough and cleaned of any remaining hairs with a knife or a razor.
- Following this the pig is again washed with boiling water.
- The pig's intestines are then removed and the meat is salted and cellared.
- After ten days the meat is taken out and the blood is squeezed out.
- The meat is then cellared again and left until May of the next year.
The meat from the animal is used in many traditional Croat dishes including:
- blood sausage
- ham
- kulen
- stew
- čvarci
- švargl
[edit] Controversy
Recently, animal rights protesters and vegetarians have complained about the slaughtering process arguing that it is cruel and causes unnecessary suffering to the livestock. Others, on the other hand, think of it as an important part of Croatian tradition.
[edit] Acession of Croatia to EU
There are worries that the entry of Croatia may see stricter legislation governing the treatment of animals and food hygiene come into force. This could mean that the practices around Svinjokolja will be made illegal with all butchery moving to controlled, inspected facilities.
