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Pig slaughter is not actually the kind of national custom that one might be
proud of, but it’s a long-lasting Christmas tradition that Romania keeps
stubbornly.
Each year, on Ignat Day (St. Ignatius), on December 20th, Romanian
families throughout the countryside sacrifice their pig in order to have a
rich meal for Christmas. It sounds cruel, I know, and it actually is, but
behind this horror, there’s a very complex ceremony which has been part
of the local customs for as long as history can record.
It all starts early in the morning with the killing itself and continues with a
series of proceedings through which all the meat is carefully prepared.
From the fat melting to the preparation of sausages, one thing is for sure
– Romanians really know how to cook every bit of the poor animal.
Family Reunion
Christmas Food
Food is probably the main part of any holiday in Romania, but Christmas
is a true feast for the senses. Preparation begins with pig slaughtering,
when a good part of the animal is turned into smoked ham, bacon,
sausages, liver sausage, pig’s trotter, and other bizarre and delicious
Romanian dishes, whose names are sometimes hard to translate.
On Christmas Eve, women make sarmale (delicious meat-and-rice rolls
wrapped in cabbage/sauerkraut, served with polenta, hot pepper, and
sour cream) and bake cozonaci, a sort of sponge cake with nuts, cocoa,
and Turkish delights, similar to the Italian panettone, but more
consistent.
Christmas dinner is a rich, multi-course meal, with highlights including
roasted pork, pickled vegetables, the delicious boeuf salad, and lots of
homemade wine to wash it all down.