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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16460815 No.16460815 [Reply] [Original]

so bois, are you ready for some pig cutting in old bulgarian style?

first of all, we kill the pig: weights 200kg and bites painful as heck. Killing it with a knife is mad, so we bring the gun. But the second question is how you carry it to the street, because its 200kg. And with help of a 6 neighbors you drag it there. I don't need to say how it smells and how you smell after that.

>> No.16460827

>>16460815
based, brussels seething

>> No.16460854

This sounds retarded
keep posting

>> No.16460864
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16460864

So you have this thing on the street, you overtake the sun and looking at this pathetic lazy disk with rough face. Now we have some hay. We should smelt the skin of the pig with it using pitchfork and the skin becomes charcoal and starts to crack up. Body jerked a little, but the pig is dead for sure. And after burning all the epidermis, skin and hair, its time to take a blade and scratch all the excess from the body. Now it smells better, much better.

>> No.16460882

>>16460864
huh, that's clever
t. city slicker

>> No.16460921
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16460921

Meat becomes unhealthy yellow with some white flashes. The cars of the morning village are keep passing by and beep, its a big job. A lucky day for a family to cut a pig. Even buses driving to nearest little town are signaling and all the passengers are looking at the window to bite a little of that pig, at least with their eyes. And now we need to take this body back to backyard. But there is no table that can hold a 200kg pig, here comes the door pulled of the barn, it stands on two welded steel rebar triangles. Pig is rolled aside to take a place on a door, then it takes on the steel triangles by 8 men. Now the meatman is preparing his instruments and cutting the legs off, after that legs.

>> No.16460942

No half funny joke you can post here chance the living condition of most of the pigs. Also keep karma in mind.

>> No.16460963
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16460963

>No half funny joke you can post here chance the living condition of most of the pigs. Also keep karma in mind.

>> No.16460966
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16460966

Now the funny part begins: pig gets a knife from up to down of the stomach, but the internals are still not exposed, you have to cut the meat bag that holds them and chop the ribs and solar plexus. After that people finally have rest. And while resting they drink wine, which can kill a dog and probably me, they are cutting little pieces of skin from the sides and eating it with salt, also the ears and the tail can be done that way, but i never seen anyone eating them. There is a place where the sides of stomach go to haunch, this piece of skin, fat and some meat is called "elders piece", because not everyone can eat it, I tried it and for god sake, i never felt that bad in eating something, its definitely not a steak fried to rare condition, its a pure raw meat, as it tastes. Now taking the internals out and chopping the bones with flesh is left, so nothing special to talk about, you just take an axe, put a salt on a stump that is twice older than me, and just chop it. Meat is that juicy, so when the hot soup cools down it hardens and you can punch the plate or play drums with a bowl.

>> No.16460971

>>16460942
>keep karma in mind
Sir, this is 4 chan. If you are worried about their upvotes you should use a different site.

>> No.16461007

>>16460942
ESL here. What the hell did he say?

>> No.16461013

finally a half decend fucking thread

>> No.16461023

>>16461007
Something about how the pig lived, I think they are ESL too

>> No.16461028

Based as heck.
Hope you making some good soujuk out of that piggy

>> No.16461035

>>16460971
>>16461007
Did you actually visit a pig barn, spaced like a cage and the pig banning his had against the rod?

>> No.16461038

>>16461035
repeat that sentence with my cock in your mouth pls

>> No.16461040

>>16461038
what cock?

>> No.16461080

>>16461028
there is much things bulgarians do from pig, starting from sausages, soups and gravy, taking fat for frying and baking in the kitchen, finishing with thing called karnak, its a snack for a beer, flat sausage made from liver, hot spicy and dried up - tasty as hell

>> No.16461229

Good thread

>> No.16461238

I miss my Bulgarian friends. I hope they are well. All of you guys are great.

>> No.16461364

>>16461035
Learn how to type you stupid fucking nigger holy shit

>> No.16461405

interesting, do you sell the meat or will you store the whole pig for your family?

>> No.16461423

>>16461405
Its for the family, if the pig is to be sold its sold alive.Usually its a like a mini holiday in that the whole family helps preparing sausages and stuff out of the pig, there is a big feast and all that. I have attented one of those when I was a little rugrat in BG.

>> No.16461489
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16461489

>>16460966
I'm ready to settle down now.

>> No.16461494
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16461494

do you guys watch the sumo

>> No.16461506
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16461506

>>16461035
I visited the farm where I'm going to buy my next hog share. The pigs are only in the barns in the wintertime. It's warm out so they are out in pasture.

Life isn't a PETA documentary.

>> No.16461599

>>16461494
First foreigner to start a sumo academy in Japan is a bulgarian

>> No.16461653

Based slav poster. Hope the hog was good!