Sándor Kökény
SlowFood-CE project - Kecskemét field research
He has been in the butchers' trade since 1971. Already in his childhood he was his father's assistant, who - as a pig-sticker - taught him the tricks of the trade. His love of the trade is rooted in this relationship. It was his father who taught him the skills of pig-killing done at home. At the age of 14 he undertook a pig-killing operation on his own to earn some pocket-money. After school he had a job at the slaughter-house until it was closed. Then he started a new career as a primary producer. As soon as there was a legal opportunity he started processing meat products for sale. To produce sausages, salami, etc. he fills the well-tried "kuláré" pig's rectum and a 1,5-m long piece of the colon, blind gut and cattle's bowels with the spiced meat. He breeds the pigs to be processed as pork and products. His ambition is to create traditional and natural tastes.
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Interview information
Country: HU
City: Kecskemét
Document by: Luca Percivalle
Video by: Zoltán Szűcs
Created: 23-06-2018
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Slow Food Central Europe
Slow Food Central Europe
Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.