3. 2. 2014
The Masné krámy restaurant in České Budějovice is again preparing a traditional South Bohemian pig slaughtering. A master butcher with his helpers is going to start making hash-and-crumbs sausages, black pudding and other delicacies from the fresh ingredients directly on the pavement of Krajinská St. before the eyes of onlookers at 2 p.m. on 24th January. The made delicacies will swiftly turn up on the tables in the Masné krámy restaurant. This "butcher art" will mark the beginning of the Pork Feast, which takes place until 2nd February.
České Budějovice, 22nd January 2014 – The Masné krámy restaurant's head chef has prepared the 5th South Bohemian pig slaughtering connected with the "Pork Feast". On Friday 24th January, the butcher expert Mr. Kamil Tajbl is going to process the meat of five hogs supplied by "Meat and Smoked Meat Písek, joint-stock company". The fresh ingredients are going to change before the eyes of onlookers of Krajinská St. into typical pig-slaughtering delicacies, such as hash-and-crumbs sausages, black pudding, brawn and other delicacies. The pig slaughtering will mark the beginning of the Pork Feast, which takes place until 2nd February.
The traditional pig slaughtering and the Pork Feast rank among the most successful gastronomic events in the Masné krámy restaurant, this year's event being the fifth one. "The interest of the public is generally huge. Last year our guests consumed about 2,000 servings of pig-slaughtering delicacies and about 500 servings of pig's head soup. This year we are going to prepare about 1,200 pieces of hash-and-crumbs sausages, black pudding and many other delicacies," says the Masné krámy restaurant's head chef Luděk Hauser. "Owing to last year's big interest in viewing the traditional butcher skills from the public, we are naturally going to continue in the same demonstration this year as well directly on the pavement of Krajinská St. Even village people have now fewer and fewer opportunities to view hand processing of meat, cooking a pig's head in a typical ‘caldron', hand stuffing of hash-and-crumbs and black pudding or cutting the lard into greaves," adds Luděk Hauser. The freshly made delicacies are subsequently going to appear on the Masné krámy restaurant's tables in front of its guests. The organisers are not planning to sell directly in the street.
For this year the Masné krámy restaurant is again planning many special thematic gourmet events, this year's introduction being June's "Exotica". The nearest gourmet event – "Slovakian Cuisine Days", takes plays between 18. 2. and 23. 2. 2014. The Masné krámy restaurant offers not only great cuisine to its guests, but mainly perfectly treated drawn beer, 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. Further information on the restaurant can be found at www.masne-kramy.cz.
This year, the Masné krámy restaurant in České Budějovice celebrates two important anniversaries. On 13th February, it will have been 650 years since the moment when Holy Roman Emperor Charles IV. ordered the demolition of the original meat market on today's Přemysl Otakar II. Square and its subsequent moving to Krajinská St. to the spot where the Masné krámy (meat market in English) restaurant is today. The restaurant was open to the public on 1st October 1954, therefore nearly 60 years ago. The restaurant has always exclusively drawn beer from Budweiser Budvar Brewery.
Pork Feast in the Masné krámy restaurant
24. 1. 2014 - 2. 2. 2014
Appetisers to go with beer
150g Homemade brawn, 1pc bread CZK 64
100g Lukewarm farm greaves, 1pc bread CZK 42
100g Homemade smoked meat, pickle, horse radish, 1pc bread CZK 69
Soup
0.22 l "Prdelačka" – pig's head soup with hulled barley CZK 35
Head chef Luděk Hauser recommends
1,100g Pig slaughtering platter
/2 hash-and-crumbs sausages, 2 pcs black pudding, grilled flitch, mashed potatoes mixed with sauerkraut, mustard, horse radish and sauerkraut/ CZK 410
Main meals
200g Pig-slaughtering goulash with onions, regular and bacon dumplings CZK 85
250g Cooked pig's head platter, mustard, horse radish, chilli pepper, 2pcs bread CZK 94
170g Homemade hash-and-crumbs sausage, horse radish, mustard, mashed potatoes mixed with sauerkraut CZK 82
170g Homemade black pudding, horse radish, mustard, mashed potatoes mixed with sauerkraut CZK 82
200g Fried neck of pork, homemade potato salad CZK 98
400g Grilled garlic flitch, horse radish with apple, 2pcs bread CZK 129
We recommend something to go with meat
160g Masné krámy mini loaf of bread CZK 30
160g Sauerkraut CZK 25
200g Cabbage salad with horse radish CZK 35
Something sweet to finish
200g Scrambled pancake, apple purée, cinnamon CZK 29