The god of gluttony Bakchus watches over Moravian traditions. The European Union was going to make this tradition illegal, but those who worship unhealthy eating habits won. What does “zabijačka” in Moravia look like today? Same as it has been for the past centuries. On a cold drizzly morning, usually in December, the butcher and his helpers get the pig ready for its last journey. A quick death, then stirring the blood with a bit of vinegar to stop it coagulating; cleaning, scraping and burning off bristles; the brain with eggs for breakfast. Heart, liver and head are boiled in a cauldron. Cutlets and ham are left to cool down. Cooked meat and offal are processed to make special sausages (jitrnice), haggis and aspic. Mixed with blood, blood sausages or black pudding are made. Lard is fried to make pork scratchings. What a delicacy! Still warm, with a pinch of salt and some home made schnapps.

This tradition has spread right across Europe where winters are real winters, from France across Germany, Bohemia, Poland, Moravia and even Hungary, Ukraine and Russia. There are certain variations in all those countries. In France for example truffles with butter are added into jitrnice, a real delicacy. In Austria haggis is made without barley but with offal, in Bohemia white bread is added but not in Moravia. In Poland it is vodka, in Hungary paprika. Home made supplies stocked up for winter were to help people cope with the lack of meat in spring. Today it is more about replenishing our collagen supplies.

In Moravia “koláčky” (sweet, doughy balls filled with apples, poppy seeds or cottage cheese) are made to complement this meat feast. There are many restaurants in the Břeclav region which can offer an unforgettable experience. All that’s needed is to come to South Moravia and experience its old traditions. Wine cellars also offer their “zabijačka” products to complement wine tasting events. Such a “jitrnice” with Rhine Riesling is a true delicacy.