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 two days and involves an extended family and friends. Skilled butcherers, such as Mr. Pjetrusjevich in this photo, are in high demand throughout the villages in an area.
