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License to kill?

The news that, as of February 1, people who want to kill a pig for home consumption will have to notify a state veterinarian at least one working day before they slaughter the pig, has not been well received in the Slovak countryside, where pig killing (zabijačka) is a local tradition.

photo: Pavol Vitko

The news that, as of February 1, people who want to kill a pig for home consumption will have to notify a state veterinarian at least one working day before they slaughter the pig, has not been well received in the Slovak countryside, where pig killing (zabijačka) is a local tradition.

Most of the country's 100,000 pig farmers regard the new regulation as pointless red tape.

The Agriculture Ministry has said the step is necessary to protect the health of the public, especially from roundworm. The state will cover the expenses of examining pigs to be slaughtered.

Eight years ago, more than 300 residents of the Central Slovak village of Valaská were diagnosed with roundworm after eating contaminated klobasa at a local fair. The village has a unique local tradition of adding dog and boar meat to their klobasa.


Pavol Vitko

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