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Photo of the Day for January 15, 2013

Making kielbasa, Tsjerablichy 2011. Выраб каўбасы ў хаце, Цераблічы 2011. Three generations of women in this extended family will spend two days turning the butchered hog into various products – the major source of meat during the winter for several households.  Here the women use the hog’s small intestine as casing for home-made sausage (kaubasa… Continue reading Photo of the Day for January 15, 2013

Photo of the Day for January 14, 2013

Hog butchering, Tsjerablichy 2011.  Калоць кабанчыка, Цераблічы 2011 год. Task completed.  With excellent teamwork among family members, butchering takes about two hours.  The women of the family will now be at work for two days trimming and salting major cuts of meat, chopping up lard (sala), making kielbasa (sausage), and rendering the remaining fat.

Photo of the Day for January 13, 2013

On the way back to Sunday service, church of the Holy Trinity, Azdamichy 2012.  Зноў на багаслужэньне пасьля перапынку, царква Сьвятой Тройцы, Аздамічы 2012 год.

Photo of the Day for January 12, 2013

Hog butchering, Tsjerablichy 2011.  Калоць кабанчыка, Цераблічы 2011 год. Carrying a heavy side of lard to the kitchen.  Pig lard (sala – сала) is a delicacy throughout Belarus, but especially in Polesia along the border with Ukraine, where eating sala (salo – сало – in Ukrainian) is almost a religion.  The lard is eaten in… Continue reading Photo of the Day for January 12, 2013

Photo of the Day for January 11, 2013

Hog butchering, Tsjerablichy 2011.  Калоць кабанчыка, Цераблічы 2011 год. The butchering takes place at a methodical pace.  Note the cross incised before the first cuts.

Photo of the Day for January 10, 2013

Hog butchering, Tsjerablichy 2011.  Калоць кабанчыка, Цераблічы 2011 год. After carefully burning and scraping off the hair, the men then wash the hog carcass in scalding water to ensure cleanliness before the butchering begins.

Photo of the Day for January 9, 2013

Preparing to butcher the hog, Tsjerablichy 2011.  Спадар Васіль падрыхтуецца калоць кабанчыка, Цераблічы 2011 год. The ancient tradition of hog breeding and butchering continues strongly in Belarusian villages.  Families normally butcher their hogs around Christmastide or later in January.  The process, during which just about every part of the hog is used, takes up to… Continue reading Photo of the Day for January 9, 2013