With the arrival of cooler weather, pig slaughtering and the preparation of meat products are becoming more and more important in the life of the Hungarian farm. They make various flavoured sausages, smoke hams and bacon. Most Hungarians remember family pig slaughters and pig feasts from their childhood, when everything was somehow much tastier and more delicious.
These are the tastes and the atmosphere we will recall on our current tour.
February 4, 2023 Farm visit, traditional pig feast-style lunch and cheese making at the foot of the Vértes
Registrations are closed for this event
Our tour is hosted in a farmhouse on the outskirts of Csákberény, at the foot of the Vértes Mountains. The farm is mainly engaged in the free-range breeding of Hungarian Tarka and Charolais cattle, Holstein-Friesian dairy cattle and dairy product processing, and a cheese factory. But they also keep pigs, racka sheep and horses graze on the farm, guinea fowls make a lot of noise, and hens lay their own eggs.
The farm offers a wide range of cheeses, natural, garlic, smoked and aged. The main speciality is the gomolya cheese, which comes in a variety of flavours.
Three factors contribute to the high quality of milk:
Breed: the Holstein-Friesian cows that provide the raw material for the cheese factory are rescued from factory farming and are rewarded with care and a chance to roam the fresh grass around the farm.
Keeping: the animals are extremely long-lived thanks to their natural husbandry. They walk 4-5 km a day and foot and udder disease is almost unknown on the farm.
Feeding: as the cows graze in the meadows of the Vértes Landscape Protection Area, the natural vitamin and mineral content of the pasture is incorporated into the milk. In winter, the cattle eat fodder from the pastures of the protected area.
In addition, ham, bacon, salami, sausages, liverwurst, pork pie, home-made sausages and other delicacies are produced locally on the farm.
After arrival, guests will participate in a cheese-making workshop. The workshop is guided by a master cheesemaker. Each person will make about 20-25 dkg of fresh cheese to their own taste, which they can take with them when they leave at the end of the day.
Afterwards, our hosts will show you around the farm and introduce you to its inhabitants and its operation.
For lunch, you can enjoy the warmth of the fireplace and the taste of a real, fresh pork feast, with syrup and soda.
(Cheese tasting platter and welcome pálinka on arrival, fresh pork bouillon, roast meats, sausages with pickles and mashed potatoes with onions, homemade cake, wine, soda, syrup)
Program fee:
Children up to 14 years: 15 240 HUF/person (VAT included)
Program fee over 14 years: 21 590 HUF/person (VAT included)
The price includes:
- Arrival in the morning
- Welcome pálinka (a type of strong brandy)
- Cheese tasting
- Cheese making workshop (Everyone prepares about 20-25 dkg of cheese to their own taste, which they can take with them when they leave at the end of the day.)
- A guided tour of the farm – interesting facts about the farm, husbandry, milk and meat processing, and the cheese manufacture
- 3-course hearty lunch with fresh Pig Feast menu (cheese tasting platter as starter, fresh pork bouillon, roast meats, sausages with pickles and mashed potatoes with onions, homemade cake, wine, soda, syrup)
The program will start with 20-30 people.
For 7 participants we can arrange a transfer from Budapest-Kelenföld. The price can be fixed 2 weeks before the program depending on the gas prices. Please indicate your transfer requirement in the comment field of the registration form!
Register on our website or email us at info@humtour.com.
February 4, 2023 Farm visit, traditional pig feast-style lunch and cheese making at the foot of the Vértes
Registrations are closed for this event
We look forward to welcoming you!
The Humtour Team
Check out our photos related to the tour! (Click on the gallery to enlarge!)
