18. 1. 2012
The staff of the Masné Krámy restaurant prepared a traditional pig-butchering for Thursday 19th January and Friday 20th January always from 2 p.m. Anyone interested can observe a typical procedure of a home pig-butchering directly on the pavement by the Masné Krámy restaurant, where butchers are going to cut pork halves into pieces, make hash-and-crumbs sausages, black pudding and other delicacies by hand. This "butcher art" will mark the beginning of the Pork Feast, which takes place in the Masné krámy restaurant from 19th until 29th January.
České Budějovice, 18th January 2012 – Tomorrow and on Friday 20th January always from 2 p.m., a traditional Czech hog-butchering takes place in front of the Masné krámy restaurant, marking the beginning of the Pork Feast. A hand processing of a whole pig into typical pig-butchering delicacies will proceed directly on the pavement of Krajinská St. before the eyes of onlookers for the whole afternoon, e.g. a cooked pig's head and the soup from it, hash-and-crumbs sausages, black pudding, dark brawn and greaves.
"One of the main goals of the event is to bring hand processing of meat and making typical pig-butchering delicacies closer to the public. Everything will take place directly in the view of spectators, including cooking the pig's head in a typical ‘caldron', chopping up and de-boning the meet, cutting the lard onto greaves or hand stuffing of hash-and-crumbs sausages and black pudding," says the Masné krámy restaurant's head chef Luděk Hauser. Therefore also present will be butchers in typical chequered coats and "adder" hats. The freshly made delicacies will immediately appear on the restaurant's menu. The organisers are not planning to sell directly in the street. The pig-butchering is a part of the Pork Feast, which will be on until 29th January.
The Pork Feast ranks among the most successful gastronomic events in the Masné krámy restaurant. "Amongst others, we sold 670 hash-and-crumbs sausages, 300 black puddings, 418 servings of pig-butchering goulash and 450 servings of pig's head soup," adds Budweiser Budvar gastro department's manager Tomáš Olejník.
The Masné krámy restaurant is planning many special gastronomic events for this year, such as "Slovakian Cuisine Days", "Salad Festival" or "Steak specialities". The restaurant offers not only great cuisine, but mainly also perfectly treated drawn beer. Its guests can savour particularly Budweiser Budvar Krausened Lager; the Masné krámy is the only restaurant in the world, where Budweiser Budvar Krausened Lager is drawn directly from beer tanks.
The restaurant's capacity is 200 places. The restaurant is open daily; the opening hours are Mon – Thu 10.30a.m. – 11p.m., Fri – Sat 10.30a.m. – midnight, Sun 10.30a.m. – 9p.m. Further information including the menu and the pricelist can be found at www.masne-kramy.cz. Reservations can be made on 387 201 301 or via E-mail info@masne-kramy.cz.