Chirosfagia

  • This custom revives in November or December in the villages.
  • The pig (Chiros in greek) was probably the most important element in the economy of a home, since a pig, weighing about 150-200 kg, was sufficient to meet the annual needs (in meat) of a family
  • The slaughter of the animal took the form of a ritual and was the occasion for a big party.
  • Every year, the family would buy and feed their piglet, and when the time came to slaughter it, they invited their fellows to help.
  • The men butchered and then cleaned the animal amid raki, appetizers and wishes.
  • Dissecting a pig, they took care not to leave any part of the animal unused. They prepared sausages, louza, the syssira (syglina), salted meat (bacon), and gathered the thick fat (glina).
  • The kids enjoyed their new balls (from the bladder of the animal) and the animal’s leather would be used for new, waterproof (!) shoes.
  • Upon completion of the process, the feast began.
  • The women were preparing the festive meal, which necessarily included braised liver with rice and soup.
  • Friends and relatives who helped with the preparation were invited to the feast.
  • It was the time when the landlord opened the barrel, when instruments came up and everyone started dancing, in one of the biggest celebrations of the year.
  • Choirosfagia lasted 2-3 days.
  • Today, the procedures may be simplified, but people keep on producing the traditional pork products and certainly in chirosfagia, they maintain the same mood for revelry.