Its a Christmastime festivity that lasts until early January.
According to Peter Gomori, director of the North American Hungarian National Tourist Office, this is the time of year when Hungarians gather in a farmyard early in the morning before 6:00 a.m. to watch a hog being dragged to the chopping block.
The pigs throat is slit and the blood from its neck is collected in a pan and fried in lard. Gomori says eggs and onions are then added to the bloody mixture and eaten.
Gomori admits the squeal of the pig hardly bothers the locals as they are tipsy on Palinka, a fruit brandy made from the local region, to keep them warm.
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