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    Posted December 13, 2012 by
    IvanaKottas
     
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    This iReport is part of an assignment:
    What was your best moment of 2012?

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    Winter meat feast

     

    Zabijacka, the Czech pig killing celebration, has been an essential Czech winter tradition for centuries.

     

    Sometime before Lent begins, families, friends and neighbours get together to eat, drink and be merry. The name is no euphemism: A master butcher comes over, but everyone gets involved in one way or another.

     

    While the strong and thick-skinned assist the butcher, the animal rights activists tend to mumble something about barbarism and spend the day inside, cutting onions, washing the dishes and pouring glasses of Slivovice (the traditional Czech plum brandy) to make sure everyone stays warm and in a good mood.

     

    The result? Piles of home-made fresh sausages, organic goulash made on the spot and loads and loads of barbecue.

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