There will be traditional pig slaughters in the picturesque village of Köveskál on 29 November and 13 December.

Dates:

28-30 November 
12-14 December

Arrival on Friday. A light warm-up dinner at the Káli Art Restaurant.  

SATURDAY

Saturday morning from 7 AM, you can examine the work of the butcher (optional). If you skip the first step (the slaughtering of the animal), you can join in for the scorching after a pálinka boost.

Afterwards, the pig will be taken to MIAKŐ.

  • Breakfast, which includes roast liver and roast blood.
  • With the butcher's instructions, the pork is cut up into parts. Fresh mulled wine will be ready by this time.
  • Scones ready.
  • Lunch at around 1 PM, by the time which the roast will be cooked and ready.
  • Time for making sausage variations, cooked bacon, roast fat and cracklings.
Dinner will be ready around 5 PM, and includes traditional dishes: rich pork soup, sauerkraut with pork, fresh liver and rice sausages, sausages and other delicious bites.

SUNDAY

Sunday morning begins with the traditional Káli Art breakfast. When leaving, you can take home a sample of these unique pork dishes.

Your takeaway package consists of:
  • 2 nights of accommodation
  • Sauna use
  • Unlimited fruit
  • Bike use, map and information about nearby sights
  • A 4-course candlelit dinner on Friday
  • Pork day on Saturday                                                          
Handicraft workshops for kids during the day

The services of Káli Art Restaurant are still available on Saturday to those who do not wish to participate in the day-long program.
  • rich breakfast on Sunday
  • parking on site (in the closed garden)
  • WIFI use in the hotel
Kids' discount
Free accommodation in the room of the parents and free meals with parents for kids under 6 years of age.
50% discount for kids aged 5-10. This package can be booked for 28-30 November and 12-14 December.