Pig killing feasts
Here is the programme we offer:
• Pig killing and processing in the yard of KultPince Wine Cellar, lead by our chef and a professional slaughter man. If interested, you may take an active role in cutting-up the pig, burning its hair off and cleaning it as well as in the preparation of sausage and pudding.
Programmes offered to fill the time until the pig lunch/dinner is ready: wine sampling/cellar visit or a wine tour to other cellars of the Monor Cellar Village.
(Nearby accommodation and transport is provided on request.) The programme is available for groups of a minimum of 15 persons.
• If you do not wish to follow the pig's way from the sty to the table, this is what we offer: wine sampling and pig lunch/dinner (pork soup, home-made pork pudding and sausage, roast meat of filled cabbage, home-made strudels).
Get your custom offer contacting us at firstname.lastname@example.org