Kolkovna Brewery will host its traditional zabíjačka festival from February 21 to March 1 at Prague Výstaviště, offering an authentic taste of Czech culinary heritage.

Visitors can enjoy classic pork specialties, live accordion music, and a festive atmosphere that recalls historic pig-slaughtering gatherings.

On February 21 and 22, a special takeaway stand will be open from 11:00 to 16:00 outside the brewery.

Guests can purchase zabíjačka delicacies to take home, try bread with crackling spread, and enjoy a complimentary shot of slivovitz or pear brandy.

From February 23 to March 1, the brewery will serve a full zabíjačka menu, featuring dishes crafted from all parts of the pig. While modern families rarely perform their own pig slaughters, the recipes and flavors of this centuries-old tradition remain widely cherished.

Zabíjačka historically took place in winter, when cold temperatures helped preserve the meat.

Families and sometimes entire neighborhoods would participate, preparing dishes from every part of the pig. Participants kept portions of meat and shared extras with relatives and neighbors.

Reservations are recommended for visitors wishing to fully enjoy this celebration of Czech culinary tradition at Prague Výstaviště.

Zabíjačka products

The purpose of zabíjačka was to make use of the whole animal which means not only processing the meat but also the other parts.

Prdelačka: Although the name literally means “ass-soup” it has nothing to do with anyone’s bottom. It is a strong broth from various parts of the pig’s entrails mixed with blood and groat.

Jitrnice: a mixture of boiled meat parts of lower quality (head) stuffed into the pig intestine.

Jelito: a mixture of groats and blood in a pig intestine.

Prejt: the filling of jitrnice or jelito.

Tlačenka: a brawn or head cheese, basically meat jelly.

Bok: means “side” and it’s the belly which is one of the fattiest parts of the pig. You can often buy it smoked.

Škvarky: This delicacy is whats left after the fat layer has been fried to loose all fat, so simply pork scratchings.

Škvarková pomazánka: the spread made from pig scratchings made usually with mayonnaise, mustard and spices.

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